Description
A vibrant and smoky tomato soup enhanced with sweet smoked paprika and balanced with preserved lemon and green olive salsa for a tangy, chunky topping. This comforting soup combines tender vegetables simmered to perfection with a zesty, herbaceous salsa that adds layers of flavor and texture, perfect for a cozy meal.
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 homemade, rind cut into slivers (flesh discarded)
- ½–1 tsp preserved lemon brine, from the jar
Instructions
- Sauté Vegetables: Heat the butter and olive oil in a large saucepan over medium heat. Add the chopped onion, celery, and carrot and sauté gently for about 10 minutes until tender but not browned.
- Add Aromatics and Tomatoes: Stir in the bay leaves and crushed garlic cloves and fry for another minute to release their aroma. Then add the canned chopped tomatoes and vegetable stock. Bring to a simmer and cook for 10 minutes, stirring occasionally.
- Blend the Soup: Remove the bay leaves, then blend the soup using a liquidiser or stick blender until it is smooth and creamy. Season well with salt and pepper.
- Enhance Flavors: Stir in the sweet smoked paprika, brown sugar, and sherry vinegar to balance the dish with smoky, sweet, and acidic notes.
- Prepare 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 coriander and chopped green olives. Gradually add the extra virgin olive oil and white balsamic or sherry vinegar, bashing gently until you achieve a chunky, rough paste.
- Finish Salsa: Mix in the preserved lemon rind slivers and stir in preserved lemon brine to taste, adjusting for your preferred level of tanginess and saltiness.
- Serve: Ladle the hot smoky tomato soup into bowls and top each with a generous spoonful of the preserved lemon and green olive salsa for a contrasting burst of texture and flavor.
Notes
- Do not brown the vegetables when sautéing; they should become tender and sweat to build a gentle sweetness.
- The preserved lemon adds a distinctive citrusy tang—adjust the quantity to your liking depending on its intensity.
- The green olive salsa is chunky and vibrant, providing a bold texture contrast to the smooth soup.
- You can substitute sherry vinegar with white balsamic vinegar if preferred.
- This soup can be made ahead and reheated gently before serving.
- For a vegan version, replace butter with additional olive oil or a plant-based butter alternative.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Keywords: smoky tomato soup, preserved lemon, green olive salsa, vegetarian soup, Mediterranean soup, smoky soup, easy soup recipe
