Roasted Yellow Tomato Soup

It's tomato time!  

Boy is it ever tomato time!  

My garden is bursting with beautiful tomatoes and I have 

an overabundance of sweet succulent yellow tomatoes.  

So here I go again, making another soup, 

another yellow soup! 

 Oh well, yellow is a pretty summer color...right?

This soup was so easy to make and really took no time at all.  The longest time was roasting the tomatoes.  Tomatoes are chopped and put on a baking sheet with olive oil and salt and roasted in a low oven for 50-75 minutes.  Then the tomatoes are put in a pot with vegetable stock and garlic and cooked on low for about 5 minutes.  Basil and sea salt are added then it is all whizzed up with an immersion blender. 

So easy and delicious

Good to the last drop!

Enjoy

Be well!

Roasted Yellow Tomato Soup

house in the hills

INGREDIENTS

• 10 cups chopped yellow tomatoes
• 1/2 cup vegetable stock
• 3/4 cups basil (more to garnish)
• Extra Virgin Olive Oil
• 1 small garlic clove, crushed
• 1/2 teaspoon sea salt
• finishing salt
• red pepper to garnish

INSTRUCTIONS

• - Preheat oven to 225 degrees.
• - Cut smaller tomatoes into quarters and larger tomatoes into eighths.
• - Spread tomatoes on a large baking sheet and toss in olive oil. Give them a good sprinkling of sea salt and slow roast for 50-75 minutes, until soft and juicy.
• - Transfer tomatoes (along with any juice in the pan) to a medium pot. Add vegetable stock and garlic. Cook for 5 minutes over low heat. Add basil and sea salt.
• - Use an immersion blender to puree thoroughly. Taste and add additional salt to taste.
• - Garnish with fresh chopped basil and chopped red pepper.