Roasted Yellow Tomato Soup
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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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
*Calories are approximate
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.
Servings: 8 servings
Calories: 95kcal
