Roasted Tomato and Saffron Shorba with Labneh

Recipe courtesy Naomi J. Mobed

3 lbs ripe plum or vine tomatoes, cut in half lengthwise
1/4 cup + 3 tbsp good olive oil
1 tbsp + 1/8 tsp sea salt
2-3 tsp freshly ground black pepper, to taste
2 cups white vidalia onions, chopped
8 garlic cloves, minced
2 tbsp unsalted butter
3/4 tsp crushed red pepper flakes
1 can (28 oz) plum tomatoes, in own juice
2 tsp Rumi saffron, ground
1 tsp caraway seeds, cracked
1 quart chicken stock
2-3 cups full fat plain yogurt (or crème fraiche)
Le Bon Magot® Lemon-Sultana Marmalata with caraway & saffron

Rich Roma or Plum Tomatoes and the highest quality saffron add a depth to an every day staple while Labneh adds a creamy. Our choice of Saffron, always Rumi, an Afghan saffron rated #1 three years running by The International Taste & Quality Institute and chosen by world-class chefs and Michelin-rated restaurants.

Serves 6-8 as a starter

The Soup

Preheat the oven to 400 degrees F. Toss together the tomatoes, 1/4 cup olive oil, salt, and pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes.

In an 8-quart stockpot over medium heat, sauté the onions and garlic with 2 tablespoons of olive oil, butter, and red pepper flakes for 10-15 minutes, until the onions start to brown. Once the onions are golden but soft, add the canned tomatoes, saffron, caraway seeds and chicken stock. Add the oven-roasted tomatoes, including juices from the baking sheet. Bring to a boil and simmer uncovered for 45 minutes. Pass through a food mill fitted with the coarsest blade or blend in a Vitamix. Taste for seasonings.

Serve hot with a garnish of labneh or crème fraiche, chopped flat leaf parsley and a sprinkling of caraway seeds (if needed).


Decant yogurt into white muslin cloth and hang over a sink or bowl for about 8 hours. The longer you hang it, the more water will be expressed.

Remove from muslin and whip. Add 1/8 teaspoon of sea salt and swirl in 2-3 teaspoons of the Lemon-Sultana Marmalata.

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1 comment

Kashmiri saffron, also known as Red Gold, is a highly prized and exceptional spice that originates from the beautiful region of Kashmir in northern India. Renowned for its unique flavor, vibrant color, and numerous health benefits, Kashmiri saffron has become synonymous with luxury and top-quality worldwide.

kashmiri saffron

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