Recipe by SarasotaCook
I realize not everyone can get those little yellow cherry or pear tomatoes. But if you can ... they are wonderful. A good friend grows them and I do as well, and the plants put out hundreds - trust me. Whole Foods often carries them, as well as many local farmers markets. It is worth trying this soup. Amazing!!
Top Review by blw81164_10769978
Very refreshing soup and a great way to use an abundance of yellow pear tomatoes. First time growing them and you get alot!!. I substituted 1/2 & 1/2 from cream - to save calories (used a tad under 3/4c.) Used 3 cups of veggie broth (the version called Better than Boullion in a jar) and used lemon basil I was growing. I think it would be wonderful served and topped with lemon zest, more basil ribbons, other herbs, croutons, or even some roasted cherry tomatoes for contrast - the ideas are endless. A very delish soup.....thank you!!! Lisa
- 6 -7 cups tomatoes (yellow pear or yellow cherry)
- 1 large yellow pepper, cut in quarters (or 2 small)
- 2 tablespoons olive oil
- 1 1⁄2 teaspoons dried oregano
- salt and pepper
- 1 large onion, chopped
- 2 teaspoons minced garlic
- 2 1⁄2-3 cups vegetable broth (depends on how thick you like your soup)
- 3⁄4-1 cup heavy cream (depends on how creamy you like your soup)
- 1⁄4 cup sherry wine
- 1⁄4 cup fresh basil, chopped fine
- olive oil
- French baguette
- goat cheese
Directions See How It's Made
- Tomatoes and Peppers -- Add the tomatoes and peppers to a baking sheet lined with parchment paper or just sprayed with non stick spray like Pam. Drizzle with the olive oil, salt, pepper, and oregano and toss lightly. Bake in a 400 degree oven until the peppers soften and to start to brown and the tomatoes just begin to pop. About 15-20 minutes.
- Broth Base -- As you roast the vegetables, start the base for the soup. In a large pot, add the olive oil, garlic and onion and saute on medium heat.
- Vegetables -- Add all the tomatoes to the onion mixture and add in 2 cups of the broth, and sherry wine. The peppers, you want to put in a small bowl and cover with plastic wrap. After 10 minutes, the skin should peel right off. Rough chop and add to the rest of the soup.
- Puree and Finish -- Use your immersion blender, or you can use a regular blender, and puree until smooth. I like to leave a little texture to mine. Return to the pot if using a regular blender. Season with salt and pepper, then add any additional broth if desired, and the cream. Bring to medium heat. Right before serving, check for seasoning one more time, and add in the fresh basil. I like lots of fresh ground pepper in mine.
- Enjoy this beautiful creamy pale yellow soup. It is sweet and fresh tasting, and it absolutely delish! I garnish mine with a toasted baguette slice with goat cheese.