Tomato Saffron Soup
posted in: RecipesSavory

When the air turns crisp and the leaves become a visual display of beauty found in nature, I began to crave things of comfort.

  • slippers
  • candles… actually, I like them all the time, but I particularly love them in autumn
  • cozy blankets
  • old timey movies… I recommend Funny Face and Swing Time
  • soups
I think soup is way underrated!  I could eat soup any time of the year…. the hubs doesn’t quite agree with this mentality.  So when it becomes social acceptable to eat soup, I like to do it in mass quantity 🙂
Enter  the hands-down-best tomato soup I have ever made: Tomato Saffron Soup. It is incredibly flavorful. Plus, it’s a thicker consistency without even slightly resembling the taste of marinara sauce (which can sometimes be the case).
This recipe comes from none other than Terry Walter’s Clean Start cookbook.  Seriously, people… you want her cookbooks; they make you feel so nutured and healthy.
Now, I tweaked the recipe a bit, because it calls for fennel…. I hate fennel in a big way so it had to go.  Tangent: that’s one thing I love about cooking.  If you don’t like something don’t toss the recipe, just replace the ingredients for ones you like.  It’s not as easy to do that in baking.
Another perk of soup, is that it’s a pretty quick meal…. and it’s always better than a can.  So, put on your cozy slippers, slip into those sweats, light that candle (I highly recommend Yankee Candles Maple Pancakes), and get ready to delight and warm your taste buds.

Tomato Saffron Soup

recipe adapted from Clean Start


  • 1 large yellow onion, chopped
  • 5 garlic cloves, minced
  • 2 tablespoons olive oil
  • 3 stalks of celery, chopped
  • 3 carrots, chopped
  • 2 tablespoon red wine (feel free to omit, but I had some on hand)
  • Pinch of saffron threads
  • 6 cups chopped tomatoes (fresh or canned; I used canned)
  • 2 bay leaves
  • 2 tablespoons chopped fresh basil (I used more because I had it; don’t be scared to add more to taste)
  • 1 teaspoon maple syrup
  • 2 cups vegetable stock

In a soup pot of dutch oven over medium heat, throw in onion, garlic and olive oil and cook until soft, about 3 minutes.  Add celery and carrots to pot, and continue cooking for 4 minutes longer or until vegetables are soft. Add wine and saffron and stir.  Add tomatoes, bay leaves, basil, maple syrup, and stock.  Stir to combine and bring to a simmer.  Cover and continue to simmer for 20 minutes.  Remove from heat.  If you have a handheld blender, blend in the pot until smooth.  If not, ladle soup in batches into a blender, and blend until smooth (don’t forget to create a vent for the steam).  Season to taste with salt and pepper and serve!




  1. Alissa

    This looks yummy! I just made tomato basil soup for the first time on Sunday and I was really nervous to put it in the blender, but it turned out okay! I’ll try this one next and compare 🙂

  2. Josh

    That soup was bomb!

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