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.
- 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
- 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
- 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.
- 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.
- 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.)
- Taste the yellow tomato soup and adjust the seasonings if needed. Ladle into chilled bowls, and offer garnishes on the side. Serve immediately.