There’s just something sexy and mysterious to me about yellow tomatoes. They are my favorite fruit. They’re the “cool” tomato as far as I’m concerned. Mellow, mild, unexpected, but still all tomato at the same time. Love ‘em. So what better treatment of this glorious gift from God than to roast the crap out of them and blend them into a yummy soup!
Roasted Yellow Tomato Soup
- 3-4 large, ripe, yellow tomatoes, sliced and seeded
- 1/4 cup extra virgin olive oil, divided
- kosher salt and freshly ground black pepper
- 1 large stalk celery, sliced
- 1 large carrot, diced
- 1 medium yellow onion, diced
- 2 large cloves garlic, skins removed and smashed
- 3 c Chicken Stock
- 1 bay leaf
- 2 T unsalted butter
- 1/4 cup fresh basil leaves
- 1/2 cup half and half
- french baguette and additional olive oil
Preheat oven to 450. Spread the tomatoes onto a baking sheet, season with salt and pepper, and drizzle with 2 T of the olive oil. Roast until sizzling and slightly caramelized, ~15 min.
Meanwhile, in a saucepan, heat remaining 2 T olive oil over medium heat. Add the celery, carrot, onion, and garlic, and cook until softened and slightly charred, ~10 min. Add the roasted tomatoes, the tomato juices from the pan, chicken broth, bay leaf, and butter. Simmer gently 15-20 min.
Add the basil and cream. Remove the bay leaf. Puree with a hand held immersion blender or in a food processor until smooth. Taste and adjust for seasoning with additional salt and pepper. Serve with french bread slices, toasted lightly in olive oil. Serves 4 well.
Ready for the oven
Veggies going into the pot.
Now the veggies are nice and happy – soft and just a little browned.
Tomatoes fresh out of the oven and sizzling!
Tomatoes and stock are in with the veggies to simmer…
Add the basil and half and half, then we hit it with the immersion blender.
Not quite done yet, we’ve got to toast the bread..
Now we’re done