Roasted Yellow Tomato Soup: A Bright Twist on a Classic Dish
Tomato soup is a beloved classic, but if you’re looking to put a fresh spin on this comforting dish, roasted yellow tomato soup is a vibrant and flavorful option. Yellow tomatoes are sweeter and less acidic than their red counterparts, resulting in a milder, mellower soup that still packs plenty of flavor. This golden-hued dish is perfect for showcasing the unique qualities of yellow tomatoes, making it a delightful addition to any meal. Here’s how to create this colorful and delicious soup at home.
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Jump to RecipeWhy Yellow Tomatoes?
Yellow tomatoes are known for their lower acidity, making them ideal for those who prefer a milder tomato flavor. They have a naturally sweet and slightly fruity taste, which pairs beautifully with fresh herbs and a hint of garlic. Roasting the yellow tomatoes brings out their natural sugars, giving the soup a rich, caramelized depth that elevates the overall experience.
Ingredients Needed To Make Roasted Yellow Tomato Soup
- 10-12 large ripe yellow tomatoes (I grew Dr. Wyches and Dad’s Sunset this year)
- 2 large onions, peeled and quartered
- 2 small heads of garlic, cloves peeled
- 4-6 cups vegetable or chicken broth
- 4 tablespoons olive oil, divided
- Salt and pepper to taste
- Fresh thyme or basil leaves
- Honey (Optional if you prefer a sweeter tasting soup)
Roast the Yellow Tomatoes
- Preheat your oven to 400°F (200°C).
- Line two baking sheets with parchment paper for easy cleanup.
- Core and cut the yellow tomatoes in quarters and place them on the baking sheets.
- Add the garlic cloves and onions to the sheets as well.
- Drizzle everything with olive oil and season with salt and pepper.
- Roast the tomatoes, onions, and garlic for about 30-45 minutes, or until they are soft and slightly caramelized around the edges.
Blend the Ingredients
After roasting, transfer the tomatoes, onions, and garlic to a stock pot. Add the vegetable or chicken broth, and stir in fresh thyme or basil leaves. Add more broth for a thinner soup and less for a thicker consistency. If you prefer a sweeter soup, add a teaspoon of honey at this stage to enhance the natural sweetness of the yellow tomatoes. Taste your soup before adding, as yellow tomatoes are quite sweet!
Use an immersion blender to blend the soup directly in the pot until it reaches your desired consistency. If you don’t have an immersion blender, you can use a regular blender, blending the soup in batches until smooth.
Strain The Soup
This is an optional step, but I prefer to strain the soup through a fine mesh strainer to remove any skins and seeds. This produces a velvety smooth soup.
Simmer and Season
After blending and straining, bring the soup to a gentle simmer over low heat. Taste and adjust the seasoning with salt and pepper as needed.
Serve and Enjoy
Your roasted yellow tomato soup is ready to enjoy! Ladle it into bowls and garnish with a drizzle of olive oil, fresh herbs, or a dollop of cream. Serve with croutons or crusty bread for a satisfying and colorful meal. For a real treat, serve your soup in a homemade bread bowl!
Preserve Your Roasted Yellow Tomato Soup
If you want to preserve this golden deliciousness for the season, double or triple the recipe. Ladle the soup into clean glass pint or quart jars. Wipe the rims, place a new canning lid on top and screw on a band. Process in a water-bath canner for 15 minutes.
Tips for the Perfect Roasted Yellow Tomato Soup
- Choose ripe yellow tomatoes: Look for tomatoes that are firm but ripe, with a bright yellow color. The ripeness of the tomatoes will impact the sweetness and overall flavor of the soup.
- Experiment with herbs: While thyme and basil are classic choices, you can also try parsley, chives, or even a sprinkle of chili flakes for a bit of heat.
Conclusion
Roasted yellow tomato soup is a delicious and visually stunning twist on the traditional tomato soup. The sweetness of the yellow tomatoes, combined with the rich flavors from roasting, creates a soup that is both comforting and sophisticated. Whether you’re serving it as a light lunch or an elegant starter, this soup is sure to impress with its vibrant color and delightful taste. Enjoy the warmth and brightness of this golden soup, perfect for any occasion!
Roasted Yellow Tomato Soup
Equipment
- 2 baking sheets lined with parchment
- 1 Stockpot
Ingredients
- 10-12 large ripe yellow tomatoes
- 2 large onions, peeled and quartered
- 2 small heads of garlic, cloves peeled
- 4-6 cups chicken or vegetable broth
- 4 tbsp olive oil, divided
- salt and pepper to taste
- fresh thyme and/or basil
- 1 tsp honey (optional) For a sweeter tasting soup
Instructions
Roast the Yellow Tomatoes
- Preheat your oven to 400°F (200°C)
- Line two baking sheets with parchment paper for easy cleanup
- Core and cut the yellow tomatoes in quarters and place them on the baking sheets.
- Add the garlic cloves and onions to the sheets as well
- Drizzle everything with olive oil and season with salt and pepper
- Roast the tomatoes, onions, and garlic for about 30-45 minutes, or until they are soft and slightly caramelized around the edges
Blend the Ingredients
- After roasting, transfer the tomatoes, onions, and garlic to a stock pot
- Add the vegetable or chicken broth, and stir in fresh thyme or basil leaves. Use more broth for thinner soup and less for thicker consistency.
- If you prefer a sweeter soup, add a teaspoon of honey at this stage to enhance the natural sweetness of the yellow tomatoes. Taste your soup first before adding, as yellow tomatoes are quite sweet!
- Use an immersion blender to blend the soup directly in the pot until it reaches your desired consistency
- If you don’t have an immersion blender, you can use a regular blender, blending the soup in batches until smooth
Strain The Soup
- This is an optional step, but I prefer to strain the soup through a fine mesh strainer to remove any skins and seeds. This produces a velvety smooth soup
Simmer and Season
- After blending and straining, bring the soup to a gentle simmer over low heat. Taste and adjust the seasoning with salt and pepper as needed
Canning The Soup
- If you want to preserve this golden deliciousness for the season, double or triple the recipe
- Ladle the soup into clean glass pint or quart jars
- Wipe the rims, place a new canning lid on top and screw on a band
- Process in a water-bath canner for 15 minutes
Notes
- Choose ripe yellow tomatoes: Look for tomatoes that are firm but ripe, with a bright yellow color. The ripeness of the tomatoes will impact the sweetness and overall flavor of the soup.
- Experiment with herbs: While thyme and basil are classic choices, you can also try parsley, chives, or even a sprinkle of chili flakes for a bit of heat.
