Fresh Yellow Tomato Soup

In Tomatoes

Fresh Yellow Tomato Soup

Print

Ingredients
  • 4-5  Southern Selects yellow tomatoes, quartered* (about 4 lbs.)
  • 4 Southern Selects orange baby carrots, chopped (about 1 cup)
  • 2 tablespoon extra virgin olive oil
  • 1 whole yellow onion, chopped (about 2 cups)
  • 2 stalks celery, chopped (about 2 cups)
  • 3 sprigs fresh thyme
  • 6 cups vegetable stock
  • salt and pepper
  • fresh basil for serving
Instructions
  1. Heat the olive oil in a dutch oven or soup pot over medium heat. Add the onion and saute until fragrant, about 3 mins. Add the carrots, celery, and thyme, and saute until until fragrant, about 2 minutes. Add the tomatoes and the stock. Increase heat, if needed, to bring just to a boil. Reduce heat to about medium, cover and simmer until tomatoes are very soft and able to puree, about 15 minutes.
  2. Remove the thyme sprigs. Puree the soup with an immersion blender or in batches in a blender. Season the soup with salt and pepper to taste.
  3. Serve with fresh basil, croutons, red pepper flakes, anything you’d like! Maybe dunk in some crusty bread. Enjoy

 

Original recipe from: Rhubarbarians