Honestly, I am not sure why I have waited so long to consider roasting yellow tomatoes in the oven for tomato soup. The flavor profile was so incredibly unique. Seriously, I could go on and on with words and never truly be able to describe the tastiness of this Oven Roasted Yellow Tomato Soup. You will just have to try this soup recipe on your own to understand. It’s honestly, that good!
Naturally, I created a short TikTok video making this fabulous Roasted Tomato Soup. Be sure to check it out down below in the recipe. If you have not yet signed up for this social media platform, use my code 5SSIS800K0H06 to create an account.
WHAT TOMATOES ARE BEST FOR ROASTED TOMATO SOUP?
In my opinion, any tomato variety will work great in a tomato soup recipe. Keep in mind, the flavor profile will change when using yellow tomatoes, as opposed to red tomatoes. Also, be sure to add in a few plum tomatoes. Roasted plum tomatoes have incredible flavor. Luckily, not only did I find these gorgeous yellow tomatoes, but I also managed to locate a few yellow plum tomatoes.
Feel free to use this same recipe technique with red tomatoes.
WHAT DO YELLOW TASTE LIKE?
Yellow tomatoes are typically less acidic than red tomatoes. In addition, yellow tomatoes are milder and sweeter than their red counterparts. As mentioned earlier, once roasted, yellow tomatoes have an incredible flavor that can only be savored. No amount of words can describe the intense flavor profile.
Yellow tomatoes are also a good source of Vitamin A, calcium and potassium. However, yellow tomatoes are not as high in Vitamin C, as red tomatoes. Additionally, yellow tomatoes do not contain the powerful antioxidant, Lycopene found in red tomatoes.
SIMPLICITY OF INGREDIENTS
This Oven Roasted Yellow Tomato Soup recipe uses mainly fresh, and simple ingredients. Roasted Tomato Soup is an excellent way to use up fresh tomatoes from your garden. Or, venture out and support your local farmer’s market. Gather up your bounty of fresh golden tomatoes, garlic, basil and onions.
Optionally, roast the tomatoes with fresh jalapeños and/or red chilis for a touch of heat. Feel free to leave them out, or adjust to your desired heat level.
HOW TO BLEND THE ROASTED YELLOW TOMATO SOUP
Word of CAUTION! The contents in the blender are going to be HOT! Most blenders are equipped with a vent. Be sure to use it. This will allow the steam to release. If not, you may end up with soup all over your kitchen. Oh…and not to mention, all of over you, too. Please do NOT burn yourself.
If you do not own a stand blender, dump all of the ingredients into a pot and blend with an immersion blender. You should know by now, how much I adore this kitchen gadget.
HOW TO MAKE VEGETARIAN ROASTED TOMATO SOUP
Simply enough, just replace the chicken stock with vegetable broth. For my vegans out there, use vegetable stock and replace the heavy whipping cream with creamy coconut milk, vegan butter, or leave out completely. Additionally, use vegan grated cheese.
Oh, I should mention this, the juice that is created in the pan from these gorgeous roasted vegetables can also be used in replacement of the chicken and/or vegetable stock. Believe me…it is that GOOD!
WHAT TO SERVE WITH ROASTED TOMATO SOUP
Seriously, what is a better accompaniment to a big bowl of tomato soup than a grilled cheese sandwich? Nothing, in my opinion. Do as I did, and cut the grilled cheese into croutons and use as an additional garnish! Lately, I have been loving a seeded bread with two cheeses to create my grilled cheese.
However, you can also serve this lovely golden tomato soup with:
- Croque Madame
- My Red Roquefort Salad would pair beautifully!
- homemade croutons
- Rueben
- crackers
HOW TO STORE ROASTED YELLOW TOMATO SOUP
- In the refrigerator: place leftover soup in an airtight container in the fridge for up to four days. Reheat leftovers on the stovetop or in the microwave
- In the freezer: place the leftover soup in a freezer-safe container for up to two months. Thaw the soup in the fridge. Reheat on the stovetop or in the microwave.
OVEN ROASTED YELLOW TOMATO SOUP
- Total Time: 1 hour, 15 minutes
- Yield: 6 servings 1x
Description
The best oven roasted yellow tomato soup recipe made with fresh yellow tomatoes, roasted garlic, onions and jalapeños for a touch of heat. This tomato soup recipe is so full of flavor and a great way to use up tomatoes from your garden or local farmer’s market.
I can assure you will never go back to canned tomato soup after your try this recipe.
Ingredients
- 6 large yellow (golden) tomatoes, quartered
- 6 yellow plum tomatoes, halved
- 2 fresh jalapeños, halved with ribs and seeds
- 4 red chilis, whole (optional)
- 1 large sweet onion, quartered
- 1 bulb garlic, top cut off for roasting
- 3 to 4 tablespoons olive oil
- 1 1/2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1/2 to 3/4 cup chicken or vegetable stock
- 1/3 cup heavy whipping cream
- 1/4 cup Parmesan cheese, freshly grated
- 2 tablespoons fresh torn basil
- 1 teaspoon olive oil, for finishing and garnish
- 1 teaspoon fresh basil, for garnish
- 1 teaspoon fresh Parmesan cheese, flaked for garnish
Instructions
- Preheat oven to 400°.
- Rinse and cut the tomatoes.
- Lay the tomatoes flat on a sheet pan.
- Add in the onions, jalapeños and red chilis.
- Place the bulb of garlic directly on the sheet pan.
- Drizzle everything with the olive oil. Add extra to the bulb of garlic.
- Season with kosher salt and black pepper.
- Roast in the oven for 45 minutes.
- Add the roasted tomatoes, onions, jalapeños and one chili to a stand up blender.
- Squeeze in the roasted garlic cloves.
- Add 1/2 cup of the broth, heavy whipping cream and grated Parmesan cheese.
- Blend.
- Check consistency for the additional 1/4 cup of broth. If needed, add and blend.
- Taste for salt.
- Pour in a pot to reheat.
- Add torn basil.
- Serve in bowls garnished with fresh basil, olive oil and Parmesan cheese. (See post for additional serving options).
- ENJOY!
Notes
SEE POST FOR TIPS!
- Prep Time: 15 minutes
- Cook Time: 1 hour
Nutrition
- Serving Size: 3/4 cup
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