Janet's Golden Tomato Soup
For a wonderful, rich, delicious variation on traditional tomato soup, try this variety made with yellow tomatoes. You won't be disappointed!
Cooking Time15 min
Ingredients
- 2 1/2 pounds yellow tomatoes, cored and quartered
- 2 tablespoons butter
- 1 onion, chopped
- 1 tablespoon brown sugar
- 2 cups chicken broth
- 2 cups water
- 1 1/2 cup plain bread crumbs
- salt
- 3/4 cup heavy cream, chilled
- 1 teaspoon coarsely ground pepper
Instructions
- Place a fine strainer over a bowl and seed the tomatoes into the strainer. Scrape the seeds against the strainer, extracting and reserving as much liquid as possible; discard the seeds.
- Chop the remaining tomato flesh; add half of the chopped tomato to the tomato liquid.
- In a large saucepan, melt the butter over medium heat.
- Add the onion and cook, stirring occasionally, until softened, about 5 minutes.
- Add the remaining chopped tomato and the brown sugar.
- Cook, stirring, until the tomatoes break down, 10 minutes.
- Add the chicken broth and water.
- Whisk in the bread crumbs and simmer for minutes; season with salt.
- Using a food processor, and working in batches, puree the soup. For cold soup, refrigerate until chilled.
- In a bowl, whip the cream until soft peaks form.
- Fold in the pepper.
- Dollop on top of the soup.
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