If you enjoyed my gazpacho soup recipe , then you are certainly going to ape over this delightful soup. I came across many variations of yellow tomato soup recipes which intrigued me. Having not been introduced to this type of tomato soup before, I decided to make my own interpretation of this soup. Unlike gazpacho, this soup needs to be cooked prior to serving it. This soup can be eaten hot or chilled. Either way, the flavors are very bold. I’ve been searching for yellow tomatoes. If you decide to serve this soup cold, you should make this ahead of time. Though I didn’t use the actually tomatoes, I utilized yellow cherry tomatoes as my other alternative to making this soup. With its natural creamy texture, this soup does not require cream or milk (feel free to add those ingredients if you decide to). Tomato soups, chilled or hot, put me in a mood for a grilled cheese sandwich and some green salad. Garnish this soup with herbed croutons, basil, grated cheese, and diced tomatoes.
For this recipe, you will need:
- 2 lbs of yellow tomatoes chopped, peeled, and seeds removed (you can use cherry tomatoes like I did)
- 3 large yellow bell peppers seeded and chopped
- 1 onion chopped
- 3 cloves of roasted garlic
- 4 cups of vegetable broth
- 1 tablespoon of chopped fresh basil
- 1 teaspoon of fresh lemon juice
- Salt and pepper for taste
Heat 1 tablespoon of olive oil in a soup pot over medium heat. Add onions and saute till caramelized. Add tomatoes and pepper and cook till soften. Add the garlic and basil and saute for 2 minutes. Pour in vegetable broth and bring to a boil. Lower heat flame and let it simmer for 2o minutes. Using a hand blender or a food processor, puree the vegetables. Stir in lemon juice. Season with salt and pepper. Chill completely and serve.
Yields about 6 servings