Introduction

This smoky tomato soup with preserved lemon and green olive salsa is a vibrant twist on a classic comfort dish. Featuring deep smoky flavors balanced with a tangy, salty salsa, it’s perfect for a cozy lunch or light dinner. The preserved lemon adds a unique brightness that lifts the rich tomato base.

Two white bowls are shown from above, filled with bright orange smooth soup. Each bowl has a small pile of green, chunky garnish in the center made of herbs and possibly nuts. The soup looks thick with a creamy texture. The bowls rest on a white marbled surface, one bowl placed on top of a folded pink cloth and white cloth. Two silver spoons lie near the bowls, beside a small white bowl filled with the same green garnish. Part of a beige plate with brown bread or crackers is visible in the top left corner. photo taken with an iphone --ar 4:5 --v 7

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

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 homemade, rind cut into slivers (discard the flesh)

½-1 tsp preserved lemon brine from the jar

Instructions

Step 1: Heat the butter and olive oil in a large saucepan over medium heat. Add the chopped onion, celery, and carrot and fry gently until tender but not browned, about 10 minutes.

Step 2: Add the bay leaves and crushed garlic cloves and cook for 1 minute more. Then pour in the chopped tomatoes and vegetable stock. Bring to a simmer and cook for 10 minutes, stirring occasionally.

Step 3: Remove and discard the bay leaves. Blend the soup until smooth using a liquidizer or stick blender. Season with salt and pepper, then stir in the smoked paprika, brown sugar, and sherry vinegar to balance the flavors with a touch of sweetness, smokiness, and acidity.

Step 4: To make the salsa, crush the finely chopped garlic with a pinch of salt using a pestle and mortar. Halve, deseed, and roughly chop the red chilli, and add it to the mortar along with the chopped coriander and green olives.

Step 5: Gradually add the extra virgin olive oil and white balsamic or sherry vinegar to the pestle and mortar, bashing the mixture until a rough, chunky paste forms.

Step 6: Stir in the preserved lemon slivers, then add preserved lemon brine to taste. Adjust seasoning if needed.

Step 7: Serve the smoky tomato soup hot, topped with a spoonful of the preserved lemon and green olive salsa for a burst of flavor.

Tips & Variations

Use homemade preserved lemon for a milder, fresher flavor or store-bought for convenience—adjust brine quantity to avoid overpowering saltiness.

For a vegan version, substitute the butter with extra olive oil or a plant-based margarine.

Try adding a pinch of smoked cayenne or chipotle powder for extra heat and smokiness.

The green olive salsa can also be served as a condiment with grilled meats or roasted vegetables.

FAQs

What is preserved lemon and where can I buy it?

Preserved lemon is a lemon that has been pickled in salt and its own juices, creating a salty, tangy ingredient commonly used in North African and Middle Eastern cooking. You can find it in specialty or Middle Eastern grocery stores, or you can make your own at home.

Can I make this soup ahead of time?

Yes, this soup can be made a day in advance. The flavors develop beautifully when allowed to rest overnight. Reheat gently before serving and add the fresh olive salsa just before eating.