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
Scale
- 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