Yellow Tomato Soup Food

HOMEMADE TOMATO SOUP

Steps:

• Preheat oven to 450 degrees F.
• Strain the chopped canned tomatoes, reserving the juices, and spread onto a baking sheet, season with salt and pepper, to taste, drizzle with 1/4 cup of the olive oil and roast until caramelized, about 15 minutes.
• Meanwhile, in a saucepan, heat remaining olive oil over medium-low heat. Add the celery, carrot, onion and garlic, cook until softened, about 10 minutes. Add the roasted chopped canned tomatoes, reserved tomato juices, chicken broth, bay leaf and butter. Simmer until vegetables are very tender, about 15 to 20 minutes. Add basil and cream, if using. Puree with a hand held immersion blender until smooth.

ROASTED YELLOW TOMATO SOUP WITH TWO VARIATIONS

Steps:

• Preheat oven to 300F
• To prepare the soup, slice yellow tomatoes into 1/2 inch slices and place on a baking sheet lined with parchment paper (or sprayed with non-stick cooking spray). Leave room between slices to prevent over-crowding. Sprinkle with salt, pepper and garlic powder.
• Place baking sheet in the oven and roast approximately 2 hours or until the tomatoes are browned around the edges.
• For Version 1 - wash and pat radishes dry before slicing into thin pieces. Place on a lined baking sheet and sprinkle with salt and pepper. Place in the oven with the tomatoes to save time, but be sure to check on them frequently because they will brown up much faster than the larger tomatoes.
• For best results, use a Mandoline slicer to achieve even thickness. Roast until slightly browned and crispy. Reserve to garnish finished soup.
• For Version 2 - remove crust from 2 slices of sourdough bread. Cut each slice into 4 equal-sized rectangles and brush one side with melted butter. Place buttered side down on a heated grill pan until browned grill marks appear. Remove from heat and flip each piece of sourdough over so the grill marks are facing up and top with a slice of Brie.
• Place grill pan under a broiler right before you're ready to serve the soup and heat for approximately 2 minutes, or until the Brie is soft and starting to melt. Don't leave under too long or all the Brie will run off the bread base.
• Finish Making the Soup:
• Once tomatoes are done roasting, remove from oven and cool slightly. Add roasted tomato slices to high-powered blender or food-processor, along with stock, basil, onion, celery, garlic, cumin, warmed heavy cream (warmed to prevent curdling), salt and pepper. Blend on high until smooth and thoroughly combined. Taste and adjust seasonings as needed. If desired, add additional chicken or vegetable stock, 1 tablespoon at a time, and re-blend to achieve desired consistency.
• To serve, top with either roasted radishes or the grilled cheese croutons and sprig of fresh basil.

YELLOW TOMATO SOUP WITH GOAT CHEESE CROUTONS

Steps:

• Place tomatoes, cut side down, in a greased 15x10x1-in. baking pan; brush with 1 tablespoon oil. Sprinkle with 2 teaspoons garlic and the salt, pepper, rosemary and thyme. , Bake at 400° for 25-30 minutes or until tomatoes are tender and skins are charred. Cool slightly. Discard tomato skins. In a blender, process tomatoes until blended., In a large saucepan, saute onion in remaining oil until tender. Add remaining garlic; saute 1 minute longer. Add broth and milk; bring to a boil. Carefully stir in tomato puree. Simmer, uncovered, for 15 minutes to allow flavors to blend. Stir in cream; heat through (do not boil). , Meanwhile, for croutons, place bread on a baking sheet and brush with oil. Bake for 5-6 minutes or until golden brown. Spread with pesto and sprinkle with goat cheese and pepper. Bake 2 minutes longer. Ladle soup into bowls and top with croutons.

BEST TOMATO SOUP EVER

Steps:

• To begin, dice the onion. Melt the butter in a large pot or Dutch oven. Throw in the onion and cook until translucent.
• Now dump in the diced tomatoes and stir to combine. Add the tomato juice.
• Next - and this is important - in order to combat the acidity of the tomatoes add 3 to 6 tablespoons of sugar. Now, you'll want to start on the low side, then taste and add more as needed. Some tomatoes and juice have more of an acidic bite than others. (For what it's worth, and I realize it's not worth much, I use 6 tablespoons of sugar.)
• Next, add 1 or 2 tablespoons chicken base to the pot. I added 3, and it wound up being a little too much.
• Now you can add lots of freshly ground black pepper. Stir to combine, then heat almost to a boil. Then turn off the heat.
• Add in the sherry if desired. Stir in the cream. Add the basil and parsley and stir.
• Serve the soup warm!

ROASTED TOMATO SOUP

Steps:

• Preheat oven to 450 degrees F.
• Wash, core and cut the tomatoes into halves. Spread the tomatoes, garlic cloves and onions onto a baking tray. If using vine cherry tomatoes for garnish, add them as well, leaving them whole and on the vine. Drizzle with 1/2 cup of olive oil and season with salt and pepper. Roast for 20 to 30 minutes, or until caramelized.
• Remove roasted tomatoes, garlic and onion from the oven and transfer to a large stock pot (set aside the roasted vine tomatoes for later). Add 3/4 of the chicken stock, bay leaves, and butter. Bring to a boil, reduce heat and simmer for 15 to 20 minutes or until liquid has reduced by a third.
• Wash and dry basil leaves, if using, and add to the pot. Remove the bay leaves before using an immersion blender to puree the soup until smooth. Return soup to low heat, add cream and adjust consistency with remaining chicken stock, if necessary. Season to taste with salt and freshly ground black pepper. Garnish in bowl with 3 or 4 roasted vine cherry tomatoes and a splash of heavy cream.

FRESH YELLOW TOMATO SOUP

Steps:

• 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.
• 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.
• Serve with fresh basil, croutons, red pepper flakes, anything you'd like! Maybe dunk in some crusty bread. Enjoy!

LENTIL-TOMATO SOUP

Steps:

• In a large saucepan, combine the water, carrots, onion and lentils; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until vegetables and lentils are tender. Stir in the remaining ingredients; return to a boil. Reduce heat; simmer, uncovered, for 5 minutes to allow flavors to blend.

YELLOW TOMATO SAUCE

Steps:

• Bring a medium pot of water to a boil and salt the water generously. Prepare an ice bath for the tomatoes by filling a medium bowl with cold water and some ice cubes. Use a slotted spoon to plunge the tomatoes into the boiling water for about 1 to 2 minutes. The skin should show evidence of peeling away from the flesh of the tomatoes. Remove them from the water and plunge them into the ice bath. Allow the tomatoes to sit in the cool water so they stop cooking.
• In a medium skillet, heat a tablespoon of the olive oil and add the garlic, shallots, and red pepper flakes. Season with salt and pepper. Add the oregano and sugar. Stir to blend. Allow to cook, over low heat, until the shallots and garlic become tender and translucent.
• Meanwhile, remove the tomatoes from the ice bath, peel off and discard the skin from each. Place them on a flat surface, quarter them and scoop out the seeds and "jelly" from each piece. Gather all the seeds in a strainer and push through the liquid that naturally surrounds the seeds. Discard the seeds. Reserve the liquid and tomato flesh.
• Add the tomato and liquid to the shallot mixture and stir in about 1 tablespoon of salt and 1 teaspoon ground pepper. Turn the heat down to medium and cook until the tomato flesh starts to lose shape, 8 to 10 minutes. Add the water and simmer for 15 to 20 minutes. If there are still some hard pieces, add a little more water and cook for a few more minutes. Taste for seasoning.
• In a large pot, bring 6 quarts of water to a rolling boil. Add a generous amount of salt. The pasta water should taste like sea water. Add the pasta to the pot and stir so none of the pieces stick to the bottom as they cook. Cook the pasta until "al dente", chewy but not hard or raw tasting, 8 to 10 minutes, and drain the pasta in a colander until the sauce is finished. Reserve a little of the pasta cooking liquid in case you need it later.
• Put the tomato sauce in the blender and puree until smooth. Slowly add the vinegar through the top of the blender as the sauce is blending. Next, pour the remaining olive oil through the top in a slow, steady stream. Blend in another cup of water then remove the sauce from the blender and taste for seasoning.
• Pour most of the sauce into a large skillet and add the pasta. Toss to blend with a wooden spoon. If the sauce is too thick, add some of the pasta liquid to thin it out. Taste for seasoning. Add the basil leaves and sprinkle with cheese, if desired.

YELLOW TOMATO GAZPACHO

Steps:

• Put the yellow tomatoes, cucumber, onion, yellow pepper, garlic, white grape juice and white wine vinegar in a blender and process them until very smooth and creamy. Add salt and pepper to taste.
• Chill in the fridge until ready to serve.
• When serving, garnish with minced grape tomatoes, jalapeno and fresh mint.

CHILLED YELLOW TOMATO SOUP WITH BLACK-OLIVE CREAM

Steps:

• To make the soup, melt the butter in a large saucepan over low heat. Add the leeks, thyme and bay leaves. Cover, and cook 20 minutes, stirring once or twice. Stir in the tomatoes, chicken broth, sugar, salt and pepper. Bring to a simmer, and cook, uncovered, until the tomatoes are soft and the soup has thickened, about 25 minutes, stirring once or twice.
• Cool slightly, remove the bay leaves, and puree in a food processor. Place in a bowl, cover, and refrigerate until cold, at least 5 hours. The soup can be prepared to this point up to 2 days ahead.
• To make the olive cream, put the olivada in a small bowl and whisk in the cream. Taste the soup and adjust seasoning if needed. Ladle into chilled bowls, and drizzle with the black olive cream. Sprinkle with diced red tomatoes, and serve immediately.

YELLOW TOMATO SOUP

Steps:

• Sauté onion and bacon in heavy large pot over medium heat until onion is tender and beginning to brown, about 15 minutes. Add tomatoes and garlic and simmer until tomatoes are tender and juicy, stirring occasionally, about 20 minutes. Add Sherry and wine; simmer 5 minutes. Add stock and simmer until mixture is reduced to 6 1/2 cups, about 15 minutes. Stir in chipotle chilies and oregano. Working in batches, puree soup in blender. Return to pot. Add cream and stir until heated through. Season to taste with salt and pepper and serve.
• *Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores and some supermarkets.

ROASTED YELLOW TOMATO SOUP

Steps:

• Preheat oven to 375°. Line a rimmed baking sheet with foil.
• Place tomatoes, shallots, leek, and garlic on prepared baking sheet. Drizzle with oil, and sprinkle with ½ teaspoon salt and ¼ teaspoon pepper.
• Bake until vegetables are slightly charred, approximately 35 minutes. Discard garlic skins.
• In a large Dutch oven, stir together broth, cream, remaining 1 teaspoon salt, and remaining ¼ teaspoon pepper. Bring to a boil over medium heat. Add charred vegetables. Using a potato masher, break up vegetables.
• Working in batches, transfer soup mixture to the container of a blender; blend until smooth. Return to Dutch oven, and bring to a boil over medium-high heat. Reduce heat to medium-low; simmer for 20 to 30 minutes, stirring occasionally.
• Divide soup among serving bowls. Spoon several dots of crème fraîche onto each serving. Drag the tip of a knife through crème fraîche to create a design, if desired. Serve immediately.

YELLOW TOMATO SOUP WITH GOAT CHEESE CROUTONS

Steps:

• Heat oven to 400°F.
• Place tomatoes, cut side down, in a greased 15x12x1 inch baking pan. Brush with 1 tablespoon olive oil. Sprinkle with 2 teaspoons garlic, salt, pepper, rosemary, and thyme.
• Bake at 400° F for 25-30 minutes or until tender and skins are charred.Cool slightly, then discard tomato skins.
• Process tomatoes in a blender until pureed, in batches if needed. Set aside.
• In a large saucepan or a saucepot, saute onion in remaining oil until tender. Add remaining garlic and saute 1 minute longer.
• Add broth and milk to pan and bring to a boil. Carefully stir in tomato puree. Simmer, uncovered, for 15 minutes to allow flavors to blend. Stir in cream and heat through--do not boil.
• While soup is simmering, make croutons. Place bread on a baking sheet and brush with olive oil. Bake at 400° F for 5-6 minutes or until golden brown. Spread toasts with pesto and sprinkle with goat cheese and pepper. Bake an additional 2 minutes.
• To serve, ladle soup into bowls and top each serving with 2 croutons.

ROASTED YELLOW PEPPER SOUP AND ROASTED TOMATO SOUP WITH SERRANO CREAM

Steps:

• To roast peppers:
• Using a long-handled fork char the peppers over an open flame, turning them, for 2 to 3 minutes, or until the skins are blackened. (Or broil the peppers on the rack of a broiler pan under a preheated broiler about 2 inches from the heat, turning them every 5 minutes, for 15 to 25 minutes, or until the skins are blistered and charred.) Transfer the peppers to a bowl and let them steam, covered, until they are cool enough to handle. Keeping the peppers whole, peel them starting at the blossom end, cut off the tops, and discard the seeds and ribs. (Wear rubber gloves when handling chilies.)
• Make the pepper soup:
• In a heavy saucepan cook the shallot, the thyme, and salt and pepper to taste in the butter over moderately low heat, stirring, until the shallot is soft, add the bell peppers and 1 1/2 cups of the broth, and simmer the mixture, covered, for 12 to 15 minutes, or until the peppers are very soft. In a blender purée the soup in batches until it is very smooth, forcing it as it is puréed through a fine sieve set over the pan, cleaned, and whisk in the cream, enough of the additional broth to reach the desired consistency, the lemon juice, and salt and pepper to taste. The soup may be made 1 day in advance, kept covered and chilled, and reheated.
• Make the tomato soup:
• Spread the tomatoes, skin side down, in one layer in 2 foil-lined jelly-roll pans, add the garlic to 1 of the pans, and bake the tomatoes and the garlic in a preheated 350°F. oven for 45 minutes to 1 hour, or until the tomatoes are very soft and their skin is dark brown. Let the tomatoes and the garlic cool in the pans on racks. In a heavy saucepan cook the shallot, the orégano, salt and pepper to taste in the butter over moderately low heat, stirring, until the shallot is soft, add the tomatoes, the garlic (skins discarded), and 1 1/2 cups of the broth, and simmer the mixture, covered, for 15 minutes. In a blender purée the soup in batches until it is very smooth, forcing it as it is puréed through a fine sieve set over the pan, cleaned, and whisk in the cream, the additional broth if necessary (both soups should have the same consistency), the lemon juice, and salt and pepper to taste. The soup may be made 1 day in advance, kept covered and chilled, and reheated.
• Make the serrano cream:
• In a blender blend together the chilies, the garlic paste, and the créme fraîche until the mixture is combined well. (Be careful not to overblend the mixture or the cream may curdle.) Force the mixture through a fine sieve set over a small bowl. The serrano cream may be made 1 day in advance, kept covered and chilled, and brought to room temperature before serving.
• To serve the soup:
• For each serving ladle 1/2 cup of each soup into 2 glass measuring cups, pour the soups simultaneously into a shallow soup bowl from opposite sides of the bowl, and drizzle some of the serrano cream over each serving.