Updated: Aug 16
With garden-fresh tomatoes in abundant supply, summer and fall are the perfect times to enjoy this quick and easy roasted yellow tomato soup. This recipe is versatile enough to be enjoyed on warm summer days or cool fall evenings, depending on how you serve it. Following are two variations – a lighter presentation for warm summer days and another for when you’re craving something a little heartier.
For a nicer look, use tomatoes of the same color. If you mix yellow and red tomatoes, the end result is a strange, not-found-in-nature hue that isn’t very appetizing. Also, slow roasting your tomatoes will bring out their natural sweetness. However, the browning that occurs during this process will create a darker soup than using raw tomatoes.
I don't know about you, but I love soup! I used to buy the boxed Roasted Red Pepper and Tomato Soup. Yes, it was delicious, but nothing compared to this recipe. You can always roast up some red peppers with the tomatoes in this recipe, and experiment with different veggies.
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Ripe yellow tomatoes, approximately 2 pounds 1 T. garlic powder ½ cup vegetable stock 1 large bunch fresh basil, washed and patted dry, plus additional sprigs for garnish 1 medium yellow onion, peeled and cut into quarters. 2 stalks celery, washed and cut into chunks 2 large (or 3 small) cloves fresh garlic, peeled 1 T. ground cumin 3 T. heavy whipping cream, room temperature or slightly warmed sea salt and fresh cracked black pepper, to taste
Garnish Ingredients – Version 1
1 large bunch red radishes several very thin slices of yellow tomato sprigs fresh basil
Garnish Ingredients – Version 2
2 slices sourdough bread, crusts removed 1 T. melted butter 3 oz. Brie cheese, crust removed, cut into thin slices
Preheat oven to 300 degrees
To prepare the soup, slice yellow tomatoes into ½” slices and place on a baking sheet lined with parchment paper (or sprayed with non-stick cooking spray). Leave room between slices to prevent over-crowding. Sprinkle with salt, pepper and garlic powder.
Place baking sheet in the oven and roast approximately 2 hours or until the tomatoes are browned around the edges.
For Version 1 – wash and pat radishes dry before slicing into thin pieces. Place on a lined baking sheet and sprinkle with salt and pepper. Place in the oven with the tomatoes to save time, but be sure to check on them frequently because they will brown up much faster than the larger tomatoes.
For best results, use a Mandoline slicer to achieve even thickness. Roast until slightly browned and crispy. Reserve to garnish finished soup.
For Version 2 – remove crust from 2 slices of sourdough bread. Cut each slice into 4 equal-sized rectangles and brush one side with melted butter. Place buttered side down on a heated grill pan until browned grill marks appear. Remove from heat and flip each piece of sourdough over so the grill marks are facing up and top with a slice of Brie.
Place grill pan under a broiler right before you’re ready to serve the soup and heat for approximately 2 minutes, or until the Brie is soft and starting to melt. Don’t leave under too long or all the Brie will run off the bread base.
Finish Making the Soup:
Once tomatoes are done roasting, remove from oven and cool slightly. Add roasted tomato slices to high-powered blender or food-processor, along with stock, basil, onion, celery, garlic, cumin, warmed heavy cream (warmed to prevent curdling), salt and pepper. Blend on high until smooth and thoroughly combined. Taste and adjust seasonings as needed. If desired, add additional chicken or vegetable stock, 1 tablespoon at a time, and re-blend to achieve desired consistency.
To serve, top with either roasted radishes or the grilled cheese croutons and sprig of fresh basil. Enjoy!
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