Best 4 Yellow Tomato Soup Recipes

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Indulge in the vibrant flavors of sunshine with our tantalizing collection of yellow tomato soup recipes. These culinary creations showcase the unique sweetness and tanginess of yellow tomatoes, transformed into delectable soups that warm the soul and delight the palate. From classic creamy bisques to refreshing chilled gazpacho, our diverse selection caters to every taste and occasion.

Whet your appetite with our Creamy Yellow Tomato Soup, a velvety smooth delight that combines ripe yellow tomatoes, aromatic herbs, and a touch of cream for an irresistibly rich and satisfying experience. For a lighter option, try our refreshing Chilled Yellow Tomato Gazpacho, a chilled soup that bursts with the vibrant flavors of fresh yellow tomatoes, crisp cucumbers, and tangy red onion.

If you seek a hearty and flavorful meal, our Yellow Tomato Soup with Roasted Vegetables is sure to impress. This hearty soup features a medley of roasted vegetables, such as bell peppers, zucchini, and carrots, swimming in a rich yellow tomato broth. For a touch of elegance, our Yellow Tomato Soup with Grilled Cheese Croutons combines the classic flavors of tomato soup with the savory goodness of grilled cheese sandwiches, creating a delightful symphony of textures and flavors.

Explore the versatility of yellow tomatoes with our Yellow Tomato Soup with Tortellini, where tender tortellini pasta and fresh herbs elevate the soup to a satisfying main course. And for a unique twist, try our Yellow Tomato Soup with Coconut Milk, where the creamy richness of coconut milk adds a tropical flair to the classic tomato soup.

No matter your preference, our collection of yellow tomato soup recipes offers a delightful culinary journey that showcases the beauty and flavor of this unique ingredient. Embark on this culinary adventure and discover the perfect yellow tomato soup to warm your heart and tantalize your taste buds.

Here are our top 4 tried and tested recipes!

YELLOW TOMATO SOUP



Yellow Tomato Soup image

Categories     Soup/Stew     Milk/Cream     Blender     Onion     Tomato     Quick & Easy     Bacon     Hot Pepper     Sherry     White Wine     Summer     Bon Appétit

Yield Makes 6 (first-course) servings

Number Of Ingredients 10

1 large onion, chopped (about 2 1/2 cups)
6 bacon slices (about 5 ounces), chopped
5 cups chopped yellow tomatoes (about 2 pounds)
2 garlic cloves, minced
1/2 cup dry Sherry
1/2 cup dry white wine
4 cups chicken stock or canned low-salt chicken broth
2 teaspoons minced canned chipotle chilies*
1 tablespoon fresh chopped oregano leaves
1/2 cup whipping cream

Steps:

  • Sauté onion and bacon in heavy large pot over medium heat until onion is tender and beginning to brown, about 15 minutes. Add tomatoes and garlic and simmer until tomatoes are tender and juicy, stirring occasionally, about 20 minutes. Add Sherry and wine; simmer 5 minutes. Add stock and simmer until mixture is reduced to 6 1/2 cups, about 15 minutes. Stir in chipotle chilies and oregano. Working in batches, puree soup in blender. Return to pot. Add cream and stir until heated through. Season to taste with salt and pepper and serve.
  • *Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores and some supermarkets.

YELLOW TOMATO SOUP WITH GOAT CHEESE CROUTONS



Yellow Tomato Soup with Goat Cheese Croutons image

Get your next dinner party off to an impressive start with this savory cream soup. Guests will love the roasted tomato flavor and crispy bread slices. If you make it in summer, try grilling the tomatoes instead.-Patterson Watkins, Philadelphia, Pennsylvania

Provided by Taste of Home

Categories     Lunch

Time 1h15m

Yield 6 servings.

Number Of Ingredients 17

3 pounds yellow tomatoes, halved (about 9 medium)
2 tablespoons olive oil, divided
4 garlic cloves, minced, divided
1 teaspoon salt
1 teaspoon pepper
1 teaspoon minced fresh rosemary
1 teaspoon minced fresh thyme
1 large onion, chopped
1 cup vegetable broth
1/2 cup milk
1/2 cup heavy whipping cream
CROUTONS:
12 slices French bread baguette (1/2 inch thick)
1 tablespoon olive oil
2 tablespoons prepared pesto
1/2 cup crumbled goat cheese
1 teaspoon pepper

Steps:

  • Place tomatoes, cut side down, in a greased 15x10x1-in. baking pan; brush with 1 tablespoon oil. Sprinkle with 2 teaspoons garlic and the salt, pepper, rosemary and thyme. , Bake at 400° for 25-30 minutes or until tomatoes are tender and skins are charred. Cool slightly. Discard tomato skins. In a blender, process tomatoes until blended., In a large saucepan, saute onion in remaining oil until tender. Add remaining garlic; saute 1 minute longer. Add broth and milk; bring to a boil. Carefully stir in tomato puree. Simmer, uncovered, for 15 minutes to allow flavors to blend. Stir in cream; heat through (do not boil). , Meanwhile, for croutons, place bread on a baking sheet and brush with oil. Bake for 5-6 minutes or until golden brown. Spread with pesto and sprinkle with goat cheese and pepper. Bake 2 minutes longer. Ladle soup into bowls and top with croutons.

Nutrition Facts : Calories 367 calories, Fat 25g fat (11g saturated fat), Cholesterol 46mg cholesterol, Sodium 870mg sodium, Carbohydrate 27g carbohydrate (3g sugars, Fiber 4g fiber), Protein 10g protein.

ROASTED YELLOW PEPPER SOUP AND ROASTED TOMATO SOUP WITH SERRANO CREAM



Roasted Yellow Pepper Soup and Roasted Tomato Soup with Serrano Cream image

Categories     Soup/Stew     Milk/Cream     Garlic     Tomato     Side     Roast     Lunch     Bell Pepper     Winter     Jalapeño     Sour Cream     Shallot     Gourmet     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes about 3 cups of each soup, serving 6

Number Of Ingredients 21

For the pepper soup:
3 tablespoons finely chopped shallot
1/2 teaspoon dried thyme, crumbled
1 tablespoon unsalted butter
6 yellow bell peppers, roasted (procedure follows) and chopped coarse (about 6 cups)
1 1/2 cups low-salt chicken broth plus additional to thin the soup
1/4 cup heavy cream
fresh lemon juice to taste
For the tomato soup:
3 pounds plum tomatoes, quartered lengthwise
3 unpeeled large garlic cloves
3 tablespoons finely chopped shallot
1/2 teaspoon dried oregano, crumbled
1 tablespoon unsalted butter
1 1/2 cups low-salt chicken broth plus additional to thin the soup
1/4 cup heavy cream
fresh lemon juice to taste
For the serrano cream:
3 fresh serrano chilies or jalapeños, seeded and chopped fine (wear rubber gloves)
1 large garlic clove, minced and mashed to a paste with 1/2 teaspoon salt
1/2 cup crème fraîche or sour cream

Steps:

  • To roast peppers:
  • Using a long-handled fork char the peppers over an open flame, turning them, for 2 to 3 minutes, or until the skins are blackened. (Or broil the peppers on the rack of a broiler pan under a preheated broiler about 2 inches from the heat, turning them every 5 minutes, for 15 to 25 minutes, or until the skins are blistered and charred.) Transfer the peppers to a bowl and let them steam, covered, until they are cool enough to handle. Keeping the peppers whole, peel them starting at the blossom end, cut off the tops, and discard the seeds and ribs. (Wear rubber gloves when handling chilies.)
  • Make the pepper soup:
  • In a heavy saucepan cook the shallot, the thyme, and salt and pepper to taste in the butter over moderately low heat, stirring, until the shallot is soft, add the bell peppers and 1 1/2 cups of the broth, and simmer the mixture, covered, for 12 to 15 minutes, or until the peppers are very soft. In a blender purée the soup in batches until it is very smooth, forcing it as it is puréed through a fine sieve set over the pan, cleaned, and whisk in the cream, enough of the additional broth to reach the desired consistency, the lemon juice, and salt and pepper to taste. The soup may be made 1 day in advance, kept covered and chilled, and reheated.
  • Make the tomato soup:
  • Spread the tomatoes, skin side down, in one layer in 2 foil-lined jelly-roll pans, add the garlic to 1 of the pans, and bake the tomatoes and the garlic in a preheated 350°F. oven for 45 minutes to 1 hour, or until the tomatoes are very soft and their skin is dark brown. Let the tomatoes and the garlic cool in the pans on racks. In a heavy saucepan cook the shallot, the orégano, salt and pepper to taste in the butter over moderately low heat, stirring, until the shallot is soft, add the tomatoes, the garlic (skins discarded), and 1 1/2 cups of the broth, and simmer the mixture, covered, for 15 minutes. In a blender purée the soup in batches until it is very smooth, forcing it as it is puréed through a fine sieve set over the pan, cleaned, and whisk in the cream, the additional broth if necessary (both soups should have the same consistency), the lemon juice, and salt and pepper to taste. The soup may be made 1 day in advance, kept covered and chilled, and reheated.
  • Make the serrano cream:
  • In a blender blend together the chilies, the garlic paste, and the créme fraîche until the mixture is combined well. (Be careful not to overblend the mixture or the cream may curdle.) Force the mixture through a fine sieve set over a small bowl. The serrano cream may be made 1 day in advance, kept covered and chilled, and brought to room temperature before serving.
  • To serve the soup:
  • For each serving ladle 1/2 cup of each soup into 2 glass measuring cups, pour the soups simultaneously into a shallow soup bowl from opposite sides of the bowl, and drizzle some of the serrano cream over each serving.

YELLOW TOMATO SOUP WITH GOAT CHEESE CROUTONS



Yellow Tomato Soup With Goat Cheese Croutons image

From TOH magazine. I love tomato soup, goat cheese, and pesto--so this soup sounds like a hit to me! This was a runner-up in the "Prize Tomatoes" recipe contest; the original submitter suggests grilling the tomatoes in summer instead of roasting them.

Provided by Halcyon Eve

Categories     Cheese

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 16

3 lbs yellow tomatoes, halved and seeded (about 9 medium)
2 tablespoons olive oil, divided
4 garlic cloves, minced, divided
1 teaspoon salt
1 teaspoon pepper
1 teaspoon fresh rosemary, minced
1 teaspoon fresh thyme, minced
1 large onion, chopped
1 cup vegetable broth
1/2 cup milk
1/2 cup heavy whipping cream
12 slices baguette (1/2 inch thick)
1 tablespoon olive oil
2 tablespoons prepared basil pesto
1/2 cup crumbled goat cheese
1 teaspoon pepper

Steps:

  • Heat oven to 400°F.
  • Place tomatoes, cut side down, in a greased 15x12x1 inch baking pan. Brush with 1 tablespoon olive oil. Sprinkle with 2 teaspoons garlic, salt, pepper, rosemary, and thyme.
  • Bake at 400° F for 25-30 minutes or until tender and skins are charred.Cool slightly, then discard tomato skins.
  • Process tomatoes in a blender until pureed, in batches if needed. Set aside.
  • In a large saucepan or a saucepot, saute onion in remaining oil until tender. Add remaining garlic and saute 1 minute longer.
  • Add broth and milk to pan and bring to a boil. Carefully stir in tomato puree. Simmer, uncovered, for 15 minutes to allow flavors to blend. Stir in cream and heat through--do not boil.
  • While soup is simmering, make croutons. Place bread on a baking sheet and brush with olive oil. Bake at 400° F for 5-6 minutes or until golden brown. Spread toasts with pesto and sprinkle with goat cheese and pepper. Bake an additional 2 minutes.
  • To serve, ladle soup into bowls and top each serving with 2 croutons.

Tips:

  • Use ripe tomatoes for the best flavor. Look for tomatoes that are deep yellow in color and have no green shoulders.
  • Roast the tomatoes before making the soup. Roasting the tomatoes concentrates their flavor and gives the soup a smoky taste.
  • Use a good quality vegetable broth. The broth is the base of the soup, so it's important to use a good quality broth that is flavorful and has a rich taste.
  • Add some cream or yogurt to the soup for a creamy texture. This is optional, but it can help to make the soup more rich and creamy.
  • Serve the soup with a side of crusty bread or crackers. This will help to soak up the soup and make it a more satisfying meal.

Conclusion:

Yellow tomato soup is a delicious and easy-to-make soup that is perfect for a quick and healthy meal. The soup is made with fresh yellow tomatoes, roasted to perfection, and then blended with vegetable broth, cream, and spices. The soup is served with a side of crusty bread or crackers.

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