Published: · Modified: by Trish Bozeman · This post may contain affiliate links · 13 Comments
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Clean and simple fresh yellow tomato soup recipe! Perfect homemade tomato soup with fresh tomatoes. No peeling necessary!
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Hello, Rhubarbarians!
All of you yellow tomato lovers out there, this one's for you! This yellow tomato soup is simple, clean, and loaded with fresh tomato flavor. Best of all? No peeling necessary!
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Jump to:
- Choose your yellow tomatoes
- Do you need to peel the tomatoes?
- How to make it
- Make ahead, storing, and freezing
- FAQs
- Recipe
- Comments and reviews
Choose your yellow tomatoes
There are several different types of yellow tomatoes out there! You'll most likely come across heirloom yellow-orange tomatoes, sun gold cherry tomatoes, or even yellow at your local farmers market or maybe even your own garden. Yellow tomatoes are often times sweeter and more mild tasting than red ones, but they still deliver a delicious tomato soup.
Learn more about yellow tomato varieties here!
For soup we prefer to use the yellow heirlooms due to their thin skin so there's no need to peel them. They also have a meaty texture which makes a nice and thick soup.
Whichever variety you choose, you'll want about 4 lbs of tomatoes for this fresh tomato soup recipe!
Have you tried our 3-ingredient fresh tomato pasta sauce?
Do you need to peel the tomatoes?
Nope! There's no need to peel yellow tomatoes when tomato soup. Especially if you use yellow heirloom tomatoes. We're going to puree the soup, so everything gets nice and blended up.
We actually find that the yellow tomato skin has so much flavor that it makes the soup even more flavorful when you leave the skin on. Huzzah!
How to make it
This fresh tomato soup recipe is so simple! (see full instructions in the recipe card below)
- First, be sure you have all of your ingredients chopped and prepped. Cooking goes very quickly once you get started! Pro tip: it can take a while to chop the mirepoix (onion, carrot, and celery), so if you're in a hurry prep that ahead!
- Start by heating some oil and sautéing the mirepoix along with the thyme.
- Then add the fresh tomatoes and the stock, bring to a boil, and then simmer until the tomatoes are ready to puree.
- Remove the thyme and puree the soup. Season with s&P.
- Top with fresh basil, croutons, red pepper flakes, anything you'd like! Maybe dunk in some crusty bread. Enjoy!
How about serving this fresh tomato soup with our olive rosemary focaccia bread?
Make ahead, storing, and freezing
This tomato soup is great for making ahead! It stores well in the fridge and freezes well for great meals later on.
Make ahead tips: As mentioned above, you can prep your mirepoix ahead of time so all that chopping time is eliminated. We recommend using the freshest tomatoes possible, so keep the tomatoes whole until cooking.
Storing: Store leftovers in the refrigerator for up to 5 days after cooking. Simply reheat on the stove top or in the microwave!
Freezing: This soup can be frozen in an air tight freezer safe container for up to 3 months! There's a lot of water in this soup, so don't freeze for too long or it will get freezer burned.
FAQs
- How can I make this creamy? After pureeing, add some heavy cream or plant based milk of your choice a little at a time and stir in. Taste until you are satisfied with the creaminess.
- Can I use red tomatoes? Of course! The flavor will be less sweet and little more rich.
- Can I freeze this? Yes! See the above section for freezing options.
Do you have a question about this yellow tomato soup recipe? Ask in the comments and we will get back to you as soon as we can!
Here's a 5-star rated soup recipe to try: 30-minute creamy vegan asparagus soup!
Recipe
Fresh yellow tomato soup
Trish Bozeman
Clean and simple fresh yellow tomato soup recipe! Perfect homemade tomato soup with fresh tomatoes. No peeling necessary!
5 from 7 votes
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 30 minutes mins
Total Time 45 minutes mins
Course dinner, Soup
Cuisine American
Servings 6 servings
Calories 85 kcal
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: 1bowlCalories: 85kcalCarbohydrates: 6gProtein: 1gFat: 5gSaturated Fat: 1gSodium: 965mgPotassium: 100mgFiber: 1gSugar: 3gVitamin A: 3981IUVitamin C: 2mgCalcium: 14mgIron: 1mg
Keyword vegan, vegetarian
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