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Roasted Tomato & Saffron Soup (GF, V)

Very much enjoyed this, but would have enjoyed it even more with a fancy vegan, gluten free grilled cheese. Not kidding.

As I often do, I want to remind you that all kidney problems are different. Many people with chronic kidney disease have to avoid tomatoes. I luckily do not. Always consult your doctor.

Roasted Tomato & Saffron Soup (GF, V)

Source: Cook Republic | Serves: 2-4 | Time: 1+ hr

Change: skipped onion (allergy issue)


6 large #tomatoes, quartered

1 fennel bulb, coarsely chopped

5 garlic cloves

EVO for drizzling

S&P, to taste

2 bay leaves

1 cup vegetable stock

1 tsp balsamic vinegar

1/2 tsp sweet paprika

1 tsp dried thyme

1 tsp sugar

Large pinch of saffron


Pre-heat oven to 400°F.

Add tomatoes, fennel and garlic to a large rimmed baking tray. Drizzle with olive oil. Sprinkle with salt and pepper. Roast in the pre-heated oven for 40-45 minutes until the veggies are tender and starting to brown. Remove from the oven. Cool for 10 minutes and then process in a blender or use a stick blender to blend to a smooth purée.

Add smooth soup to a medium, heavy-bottomed saucepan along with the bay leaf, vegetable stock, balsamic vinegar, sweet paprika, thyme, sugar and saffron.

Bring to a gentle boil. Mix well, adjust seasoning and remove from heat.

Serve hot with an additional sprinkling of saffron, black pepper, a drizzle of olive oil and gluten-free croutons.

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