Saffron and Tomato Soup

Ingredients

• 2 tablespoons olive oil
• 1 large yellow onion, finely diced
• 3 garlic cloves, minced
• A generous pinch of saffron threads (about 20)
• 1 (28 oz) can whole peeled tomatoes, crushed by hand
• 4 cups vegetable stock
• 1 teaspoon fine sea salt
• Freshly cracked black pepper, to taste
• A handful of fresh basil leaves, torn, to finish

Directions

1. Warm the olive oil in a heavy pot over medium heat. Add the onion and cook until soft and translucent, about 7 minutes. Add the garlic and cook another minute until fragrant.
2. Crumble the saffron threads between your fingers directly into the pot, then add the tomatoes, stock, salt, and a few grinds of pepper. Stir to combine.
3. Bring to a gentle simmer, then lower the heat and cook, partially covered, for 25 minutes, until the soup has thickened slightly and the flavors have married.
4. Taste and adjust salt and pepper. Ladle into warm bowls and finish with torn basil and a thin drizzle of olive oil.