Today I want to share with you an easy roasted yellow tomato soup recipe topped with grilled cheese croutons. Yellow tomatoes make a tasty soup because they are typically low acidic. Also, slow roasting brings out their natural sweet flavor. This yellow tomato soup is perfect to serve before a meal or as a main entree. Plus you can make the grilled cheese croutons with whatever favorite cheese your family likes.
If you’ve never had yellow tomatoes, late summer and fall is a great time of year to find them at your grocer or local farm market. To get a nicer color soup, try to find yellow tomatoes that are the same color. Also remember that yellow tomatoes tend to be somewhat saltier than red ones, so keep this in mind when seasoning with salt. Now, let’s go make some soup!
Yellow Roasted Tomato Soup Ingredients
2 Pounds of ripe yellow tomatoes
1 Tablespoon of Olive oil
1 Tsp. garlic powder
1 Tsp. ground cumin
Sea salt and fresh black pepper
½ Cup chicken broth
1/2 of a Medium yellow onion, chopped
2 Stalks celery, washed and sliced
2 Garlic cloves, peeled
3 Tablespoons of heavy whipping cream, room temperature
Fresh basil sprigs for garnish
Grilled Cheese Crouton Ingredients
2 slices of bread, crusts removed
1 T. melted butter
Cheese slices of your choice (brie, mozzarella, cheddar)
Preheat oven to 300 degrees.
To prepare the roasted yellow tomato soup, slice yellow tomatoes into ½” slices and place on a baking sheet lined with parchment paper or greased with non-stick cooking spray. Leave space between tomatoes to prevent over-crowding. Drizzle with olive oil and sprinkle on salt, pepper, cumin and garlic powder.
Place tomatoes in the oven and roast for about 2 hours, or until the tomatoes are browned around the edges. When tomatoes are done roasting, remove from oven and cool slightly.
Add roasted tomato slices to a blender or food-processor, along with chicken broth, basil, onion, celery, garlic, cumin, heavy cream (slightly warmed to prevent curdling), salt and pepper.
Blend on high until smooth and thoroughly combined. Taste and adjust seasonings as needed. If desired, add additional chicken broth, 1 tablespoon at a time, and re-blend to achieve desired consistency.
Once, all the ingredients are combined, put soup in a pot over the stove and simmer on low heat for about 1 half hour.
To make the croutons, remove crust from 2 slices of bread. Cut each slice into 4 equal-sized rectangles and brush one side with melted butter. Place bread, buttered side down on a heated griddle pan, until browned.
Remove from heat, flip each piece of bread over and top with a slice of cheese. The warmth of the bread will slightly melt the cheese. If you are using a hard cheese like cheddar, it will take longer to melt.
To melt cheese further, place griddle pan under a broiler right before you’re ready to serve the soup and heat for approximately 2 minutes, or until cheese is melted.
Serve roasted yellow tomato soup garnished with grilled cheese croutons and sprig of fresh basil.