Description
A vibrant and flavorful smoky tomato soup complemented by a tangy preserved lemon and green olive salsa. This comforting dish balances sweet, smoky, and acidic notes, served warm with a chunky, zesty salsa topping that adds texture and brightness.
Ingredients
Scale
Soup Ingredients
- 1 tbsp soft butter
- 1 tbsp olive oil
- 1 large onion, chopped
- 1 celery stick, chopped
- 1 large carrot, chopped
- 2 bay leaves
- 2 garlic cloves, crushed
- 2 x 400g cans chopped tomatoes
- 500ml vegetable stock
- 1 tbsp sweet smoked paprika
- 1 tsp brown sugar
- 2 tsp sherry vinegar
Salsa Ingredients
- 1 small garlic clove, very finely chopped
- 1 red chilli
- 1 tbsp chopped coriander leaves
- 125g pitted green olives, roughly chopped
- 4–5 tbsp extra virgin olive oil
- 1 tbsp white balsamic or sherry vinegar
- 1 preserved lemon (or ½ if using homemade), rind cut into slivers (discard flesh)
- ½–1 tsp preserved lemon brine from the jar
Instructions
- Prepare the soup base: Heat the soft butter and olive oil in a large saucepan over medium heat. Add the chopped onion, celery, and carrot. Fry gently without browning the vegetables until they are tender, about 10 minutes.
- Add aromatics and liquids: Stir in the bay leaves and crushed garlic cloves, frying for an additional minute until fragrant. Then add the chopped tomatoes and vegetable stock to the saucepan.
- Simmer the soup: Bring the soup to a simmer and cook for 10 minutes, stirring occasionally to combine the flavors.
- Blend the soup: Remove the bay leaves and blend the soup using a liquidizer or stick blender until smooth and creamy.
- Season the soup: Season the pureed soup to taste, then add the sweet smoked paprika, brown sugar, and sherry vinegar. Stir well to balance the smoky, sweet, and acidic flavors.
- Make the salsa: Using a pestle and mortar, crush the finely chopped garlic with a pinch of salt. Halve, deseed, and roughly chop the red chilli, then add it to the mortar along with the chopped coriander and roughly chopped green olives.
- Form the salsa paste: Bash the salsa ingredients together, gradually adding the extra virgin olive oil and white balsamic or sherry vinegar to create a rough, chunky paste.
- Add preserved lemon: Mix in the preserved lemon slivers and stir in the preserved lemon brine to taste, enhancing the salsa’s tangy kick.
- Serve: Ladle the smoky tomato soup into bowls and top with a generous spoonful of the preserved lemon and green olive salsa for a fresh, zesty contrast.
Notes
- For a smoother soup texture, strain after blending if desired.
- The preserved lemon adds a unique tang and saltiness; adjust amount according to preference.
- This soup pairs well with crusty bread or grilled cheese sandwiches.
- Adjust the amount of chilli in the salsa to control the heat level.
- Use homemade preserved lemons for a milder flavor or shop-bought for stronger aroma.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Keywords: smoky tomato soup, preserved lemon salsa, green olive salsa, vegetarian soup, Mediterranean flavors, homemade soup, comfort food
