With garden-fresh tomatoes in abundant supply, summer and fall are the perfect times to enjoy this quick and easy roasted yellow tomato soup. This recipe is versatile enough to be enjoyed on warm summer days or cool fall evenings, depending on how you serve it.
For a nicer look, use tomatoes of the same colour. If you mix yellow and red tomatoes, the end result is an unattractive hue that isn’t very appetising. Also, slow roasting your tomatoes will bring out their natural sweetness. However, the browning that occurs during this process will create a darker soup than using raw tomatoes.
Print Recipe Roasted Yellow Tomato Soup with Grilled Cheese Croutons Yum
Preheat oven to 300°F and line a large rimmed baking sheet with parchment paper. Set aside.
Slice yellow tomatoes into ½” slices and place on prepared baking sheet. Leave room between slices to prevent over-crowding. Sprinkle with salt, pepper and garlic powder.
Place baking sheet in preheated oven and roast approximately 2 hours or until the tomatoes are browned around the edges.
Wash and pat radishes dry before slicing into thin pieces*. Place on a lined baking sheet and sprinkle with salt and black pepper, to taste. Place in the oven with the tomatoes, but be sure to check on them frequently because they will brown up much faster than the tomatoes. Roast until slightly browned and crispy. Remove from oven and reserve to garnish finished 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, coconut milk. Season with salt and black pepper, to taste.
Blend on high until smooth and thoroughly combined. Taste and adjust seasonings as needed. If desired, add additional vegetable stock, 1 tablespoon at a time, and re-blend to achieve desired consistency.
To serve, top with roasted radishes and a sprig of fresh basil. Enjoy!