Yellow Tomato Soup

Yellow tomatoes are mildly flavored and have lower acidity than red tomatoes. Once a rare novelty only found in the kitchen of chefs and die-hard gardeners, yellow tomatoes, often babies, are now available at large grocery stores, specialty stores, and farmer’s markets. They make a wonderful base for this warm soup.


Yellow Tomato Soup


  • 5 tablespoons (71 grams) unsalted butter
  • 2 large leeks (white part only) (241 grams), well cleaned and chopped
  • 1 tablespoon finely minced fresh thyme, or 1 teaspoon dried
  • 2 bay leaves
  • 4½ to 5 cups (907 grams) yellow cherry tomatoes, trimmed and chopped
  • 2 cups Roasted Vegetable Stock or store-bought low-sodium vegetable broth
  • 2 teaspoons sugar
  • 1 tablespoon salt, or less to taste
  • 1 teaspoon freshly ground black pepper

Optional garnishes:

  • ½ cup (64 grams) pitted assorted imported black olives, kalamata preferred, diced
  • ½ cup red and yellow tomatoes mixed, trimmed and diced
  • ¼ cup pitted assorted green olives, diced
  • 2 scallions, finely chopped
  • ½ teaspoon minced fresh thyme or ¼ teaspoon dried


  1. Melt the butter in a large, non-reactive saucepan over low heat. Add the leeks, thyme, and bay leaves. Cover, and cook for 20 minutes, stirring occasionally.
  2. Add the tomatoes, stock or broth, sugar, salt, and pepper. Bring to a simmer, and cook, uncovered, until the tomatoes are soft and the soup has thickened, about 25 minutes, stirring as needed.
  3. Set the soup aside to cool slightly. Remove the bay leaves, and purée in a blender. Place in a small bowl, cover, and refrigerate until cold, up to 4 or 5 hours. (The soup can be prepared to this point up to 2 days ahead.)
  4. Taste the yellow tomato soup and adjust the seasonings if needed. Ladle into chilled bowls, and offer garnishes on the side. Serve immediately.

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