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I halved this recipe without any problem. It was delicious. I used some really nice yellow tomatoes that a friend gave me from her garden. I brushed them with the olive oil before roasting, but added the salt, pepper, garlic and herbs to the onions as I sauteed them. (I didn't want any of it to get wasted when I discarded the tomato skins). The soup is mild and light in flavor, so those basil, pesto and goat cheese croutons were great to float on top. Thanx for a wonderful summertime soup.

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*Parsley* July 19, 2012
Yellow Tomato Soup With Goat Cheese Croutons