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 color. If you mix yellow and red tomatoes, the end result is an unattractive hue that isn’t very appetizing. 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.
Ingredients for this Recipe :
Soup Ingredients:
- 2 pounds ripe yellow tomatoes
- Sea salt and fresh cracked black pepper, to taste
- 1 tbsp garlic powder
- 1/2 cup vegetable stock
- 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 celery, washed and cut into chunks
- 2 large (or 3 small) cloves fresh garlic, peeled
- 1 tbsp ground cumin
- 3 tbsp full-fat coconut milk
Garnish Ingredients
- 1 large bunch of red radishes
- several very thin slices of yellow tomato
- sprigs fresh basil
How to Make Yellow Tomato Soup :
Step One:
Preheat oven to 300°F and line a large rimmed baking sheet with parchment paper or a Silpat® baking mat. Set aside.
Step Two:
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.
Step Three:
Place baking sheet in preheated oven and roast approximately 2 hours or until the tomatoes are browned around the edges.
Step Four:
Wash and pat radishes dry before slicing them 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 the finished soup.
*Tip: For best results, use a Mandoline slicer for radishes to achieve even thickness.
Step Five:
Once tomatoes are done roasting, remove from oven and cool slightly. Add roasted tomato slices to a high-powered blender or food processor, along with the stock, basil, onion, celery, garlic, cumin, coconut milk. Season with salt and black pepper, to taste.
Step Six:
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.
Step Seven:
To serve this roasted yellow tomato soup, simply top with roasted radishes and a sprig of fresh basil. Enjoy!
Other Vegan Soup Recipes –
Tomato soup recipe – Roasted Tomato and Fennel Soup
Mushroom soup recipe – Creamy Wild Rice and Mushroom Soup
Cucumber avocado soup recipe – Cucumber Avocado Soup with Fresh Dill
Other Recommending Vegan Recipes –
Mixed berry salad recipe – Berry Salad with Raspberry Vinaigrette
Red onions pickle recipe – Pickled Red Onions with Jalapeno Peppers
Vegan Chestnut Flour Cake recipe – Traditional Castagnaccio
Roasted Yellow Tomato Soup
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Loading...Delicious roasted yellow tomato soup, perfect for warm summer days, or cool fall evenings.
Ingredients
- Ripe yellow tomatoes, approximately 2 pounds
- Sea salt and fresh cracked black pepper, to taste
- 1 tbsp garlic powder
- 1/2 cup vegetable stock
- 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 celery, washed and cut into chunks
- 2 large (or 3 small) cloves fresh garlic, peeled
- 1 tbsp ground cumin
- 3 tbsp full-fat coconut milk
- Garnish Ingredients
- 1 large bunch of red radishes
- several very thin slices of yellow tomato
- sprigs fresh basil
Instructions
Preheat oven to 300°F and line a large rimmed baking sheet with parchment paper or a Silpat® baking mat. 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 them 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 the finished soup.
Once tomatoes are done roasting, remove from oven and cool slightly. Add roasted tomato slices to a high-powered blender or food processor, along with the 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!
Notes
Tip: For best results, use a Mandoline slicer for radishes to achieve even thickness.
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