Fresh yellow tomato soup
Clean and simple fresh yellow tomato soup recipe! Perfect homemade tomato soup with fresh tomatoes. No peeling necessary!
Servings 6 servings
Calories 85kcal
Ingredients
- 2 tablespoon extra virgin olive oil
- 1 whole yellow onion, chopped (about 2 cups)
- 2 medium carrots, chopped (about 1 cup)
- 2 stalks celery, chopped (about 2 cups)
- 3 sprigs fresh thyme
- 4-5 large yellow tomatoes, quartered* (about 4 lbs)
- 6 cups vegetable stock
- salt and pepper
- fresh basil for serving
Instructions
- 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!
Notes
*We used large yellow heirloom tomatoes, but any very large yellow tomato will work.
Nutrition
Serving: 1bowl | Calories: 85kcal | Carbohydrates: 6g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Sodium: 965mg | Potassium: 100mg | Fiber: 1g | Sugar: 3g | Vitamin A: 3981IU | Vitamin C: 2mg | Calcium: 14mg | Iron: 1mg