With garden-fresh tomatoes in abundant supply, summer and fall are the perfect times to enjoy this easy roasted yellow tomato soup. This recipe is versatile enough to be enjoyed on warm summer days or cool fall evenings, depending on what you pair.
- Ripe yellow tomatoes, approximately 2 pounds
- 2 t. garlic powder
- Salt and black pepper
- ½ c. chicken or vegetable broth
- 1 large bunch of fresh basil, washed and patted dry, plus additional sprigs for garnish
- 1 medium yellow onion, peeled and cut into quarters.
- 2 stalks of celery, washed and cut into chunks
- 2 large, or 3 small cloves of fresh garlic, peeled
- 1 T. ground cumin
- 3 T. heavy whipping cream, room temperature or slightly warmed
- Preheat your oven to 300°F. Line a large, rimmed sheet tray with parchment paper or a Silpat™ baking mat. Set aside.
- Slice yellow tomatoes ½-inch thick and place them on the prepared sheet tray. Leave room between slices to prevent overcrowding. Sprinkle with garlic powder and season with salt and black pepper to taste.
- Place sheet tray in the oven and roast for approximately 2 hours or until the tomatoes are nicely browned around the edges.
- Remove the crust from the sourdough bread and cut each slice into 4 equal-sized rectangles. Brush one side with melted butter and place buttered sides on a grill pan set over medium heat. Toast just until browned grill marks appear. Remove from heat and flip each piece of sourdough over so the grill marks face up. Top each piece of bread with some of the sliced Brie. Set aside.
- Remove the tomatoes from the oven and cool them slightly when roasted. Transfer roasted tomatoes to a high-powered blender or food processor, broth, basil, onion, celery, garlic, cumin, and heavy cream—season with salt and black pepper to taste.
- Cover and blend on high until the roasted vegetables are smooth and thoroughly combined. (Ensure the lid is properly vented to prevent the hot liquid from exploding). Taste and adjust seasonings as needed. Add chicken or vegetable stock, one tablespoon at a time, and re-blend to achieve desired consistency.
- Before serving, adjust the top oven rack to the second highest position and set the oven broiler high. Place the grill pan under the broiler for 1-2 minutes or until the Brie is soft and melting. (Observe so the Brie doesn't melt completely).
- To serve, transfer the soup into individual serving bowls and top each bowl with a grilled cheese crouton and a sprig of fresh basil. Enjoy!
Tip: Slow roasting your tomatoes will bring out their natural sweetness. However, the browning during this process will create a darker soup than raw tomatoes.
Serving Size:1 grams
Amount Per Serving: Unsaturated Fat: 0g