There is something comforting about a warm bowl of rich red tomato soup. That comforting feeling is perfect for a cool and rainy afternoon or when you are on a break from sledding and snowman building. Tomato Soup is not ideal for the heat of an August afternoon. Or is it? Inspired by her garden’s bounty of yellow tomatoes, Sally has created a Roasted Yellow Tomato Soup that is perfect for a warm fall or late summer get together! This velvety and vibrant soup is full of tomato flavor and provides that same comforting feeling without overheating. The beautiful yellow color that would look great on any tailgating or dinner party spread. You can serve it warm, at room temperature, or slightly chilled.
For garnish, try topping with Bacon and Chipotle Gouda Cornbread Croutons. If you are taking the soup to an event, make the night before, refrigerate over night and transport in a cooler to your tailgate or outdoor party.
- 4 pounds yellow Roma tomatoes
- 3 tablespoons olive oil
- 1/2 teaspoon salt
- 3 Tablespoons unsalted butter
- 1/2 cup chopped yellow onion
- 1/2 cup chopped yellow bell pepper
- 1/2 cup uncooked yellow corn kernels
- 1/4 cup chopped cubanelle pepper
- 2 Tablespoons chopped shallots
- 1 teaspoon chopped garlic
- 2 1/2 cups chicken stock
- 1/2 teaspoon salt
- 1/2 teaspoon Tabasco sauce
- 1/2 cup heavy cream
- Preheat oven to 375. Cut tomatoes in half length wise and put on large baking sheet. Drizzle tomatoes with olive oil. Sprinkle with 1/2 teaspoon salt. Bake for one hour until the edges of the tomatoes begin to brown. Remove tomatoes from oven. Cool.
- Melt the butter in a large pot. Add the onions, peppers, corn, shallots and garlic. Stir. Cook over medium heat until onions begin to soften. Add the roasted yellow tomatoes. Stir. Add the chicken stock, 1/2 teaspoon salt and Tabasco. Stir. Bring soup to a simmer and cook for 30 minutes. Remove soup from heat and cool for 10 minutes.
- Using a blender or immersion blender, puree the soup. Pass the soup through the smallest disk of a food mill or pass through a fine mesh colander to remove the seeds and skin. Put the soup back into a clean pot and stir in the heavy cream. Taste and adjust the seasonings. Soup can be served warm or chilled.
Recipe ©Sally James Mathis
Photography ©Taylor Mathis