Yellow Tomato Soup

Try my recipe for Yellow Tomato Soup (Quick & Easy)

Serves: 4 
Prep Time: 10 min 
Cook Time: 25 min 

🛒 Ingredients
– 2 tbsp olive oil 
– 1 small onion, chopped 
– 2 cloves garlic, minced 
– 2 lbs yellow tomatoes, roughly chopped 
– 3 cups store-bought vegetable or chicken stock 
– 1 tbsp tomato paste (optional, but I highly recommend this for that extra depth) 
– Salt and pepper, to taste 
– 1 tsp sugar (optional, to balance acidity. Yellow tomatoes are sweet on their own and usually sweeter than the red ones. If you don’t want to use sugar, you can add in a bit of carrots for sweetness. ) 
– Fresh basil or parsley, for garnish (also good: chives if you’re not a fan of basil)
– A dollop of cream or drizzle of olive oil, to serve 

👩‍🍳 Instructions:
1. Sauté the aromatics:
Heat olive oil in a large pot over medium heat. Add onion and cook until soft and translucent, about 5 minutes. Stir in garlic and cook another 30 seconds. 

2. Add tomatoes:
Add the chopped yellow tomatoes and cook until they begin to soften, about 8–10 minutes. 

3. Simmer with stock: In the restaurant, I’m making a fresh chicken stock, but that’s a whole other recipe. At home, I love to use a good quality stock from a local grocery store. 

Stir in the tomato paste (if using) and pour in the store-bought stock. Bring to a boil, then lower to a simmer for 10–15 minutes. 

4. Blend:
Use an @waringproducts immersion blender to purée the soup until smooth.

5. Season:
Add salt, pepper, and sugar to taste. Warm through. 

6. Serve:
Ladle into bowls, drizzle with a swirl of cream or olive oil, and garnish with fresh herbs. 

Enjoy with crusty bread or a grilled cheese sandwich! 🥖🧀