Ingredients: |
Ingredients: 10-12 large ripe yellow tomatoes
2 large onions, peeled and quartered
2 small heads of garlic, cloves peeled
4-6 cups chicken or vegetable broth
4 tbsp olive oil, divided
salt and pepper to taste
fresh thyme and/or basil
1 tsp honey (optional) For a sweeter tasting soup
1/8 cup Sweet and Smoky Seasoning
1 T Smoked Paprika
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Directions: |
Directions:Roast the Yellow Tomatoes. Preheat your oven to 400°F (200°C)
Line two baking sheets with parchment paper for easy cleanup
Core and cut the yellow tomatoes in quarters and place them on the baking sheets.
Add the garlic cloves and onions to the sheets as well. Drizzle everything with olive oil and season with salt and pepper. Roast the tomatoes, onions, and garlic for about 30-45 minutes, or until they are soft and slightly caramelized around the edges.
Blend the Ingredients
After roasting, transfer the tomatoes, onions, and garlic to a stock pot. Add the vegetable or chicken broth, and stir in fresh thyme or basil leaves. Use more broth for thinner soup and less for thicker consistency. If you prefer a sweeter soup, add a teaspoon of honey at this stage to enhance the natural sweetness of the yellow tomatoes. Taste your soup first before adding, as yellow tomatoes are quite sweet!
Use an immersion blender to blend the soup directly in the pot until it reaches your desired consistency. If you don’t have an immersion blender, you can use a regular blender, blending the soup in batches until smooth.
Strain The Soup
This is an optional step, but I prefer to strain the soup through a fine mesh strainer to remove any skins and seeds. This produces a velvety smooth soup. Simmer and Season. After blending and straining, bring the soup to a gentle simmer over low heat. Taste and adjust the seasoning with salt and pepper as needed.
Canning The Soup
If you want to preserve this golden deliciousness for the season, double or triple the recipe. Ladle the soup into clean glass pint or quart jars. Wipe the rims, place a new canning lid on top and screw on a band. Process in a water-bath canner for 15 minutes |
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