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Smoky tomato soup with preserved lemon & green olive salsa served in bowls

Smoky tomato soup with preserved lemon & green olive salsa

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Be inspired by the food of Spain and Morocco with this vibrant tomato soup garnished with a punchy salsa that's also great on roast veg, lamb, fish or chicken

  • Freezable (Soup only)
  • Vegetarian
Nutrition: Per serving
NutrientUnit
kcal288
fat21g
saturates5g
carbs17g
sugars15g
fibre7g
protein4g
salt1.3g
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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

For the salsa

  • 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 1/2 if you are using homemade ones, rind cut into slivers (discard the flesh)
  • 1⁄2-1 tsp preserved lemon brine, from the jar

Method

  • STEP 1

    Heat the butter and oil in a large saucepan on a medium heat, add the onion, celery and carrot and fry until tender, without turning golden, about 10 mins. Add the bay and garlic, and fry for a minute before adding the tomatoes and stock. Simmer for 10 mins, stirring occasionally.

  • STEP 2

    Remove the bay leaves, and blend the soup in a liquidiser or with a stick blender until smooth. Season well and add the smoked paprika, sugar and vinegar to balance the soup with sweet, smokiness and a little acidity.

  • STEP 3

    For the salsa, crush the garlic with a pinch of salt using a pestle and mortar. Halve and deseed the chilli and chop roughly. Add to the mortar with the coriander and olives and bash, gradually adding the oil and vinegar until you have a rough paste (it should be chunky). Mix in the preserved lemon, then stir in the brine from the jar to taste.

Goes well with

Recipe from Good Food magazine, April 2019

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