Sunshine Soup {Yellow Tomato Basil Soup}

My sister loves tomato basil soup. My sister also has four small children and has no time to turn around, let alone make lovely things like tomato basil soup. She did manage to plant a garden, though, and she has some gorgeous yellow tomatoes this year. She tells me she has buckets full of these beauties! When we got together for a weekend at the lake, she brought some of her beautiful yellow tomatoes and I brought some of my fresh basil, promising her I would make her some tomato basil soup.

It is easier to make promises like this than to keep them. With all her little ones running around, I find myself quite distracted and tired. With the lake on top of that, well, we just didn’t get very much done that weekend and it was a struggle just to keep everyone fed. I did manage to keep this promise, though, and my sister gave me some more pretty yellow tomatoes to bring home. I promised I would make the soup again and write up the recipe for her. This was a much easier promise to keep in my quiet household. Some people have loud teenagers … mine are strangely quiet, and they cherish having their own space and time to relax and just be themselves.

When you make tomato basil soup with yellow tomatoes, it looks just like sunshine with specks of pretty green basil. It is such a lovely, vibrant color that you almost can’t help but smile to look at it. My sister loved her soup. It makes me so happy that she did. Love you sis!

Sunshine Soup {Yellow Tomato Basil Soup}

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 1 1/2 quarts of soup 1x

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Ingredients

Scale 1x2x3x

• 6 yellow tomatoes (roughly 1 quart, after peeling and chopping)
• 1 tablespoon olive oil
• 2 – 4 cloves of garlic, peeled & chopped
• 1/2 of a large onion, chopped
• 2 cups chicken or vegetable broth
• 2 – 3 Tablespoons fresh basil leaves, sliced thin (other herbs are great too!)
• Salt & pepper, to taste

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Instructions

1. Heat a pot of water to boiling, then dunk the tomatoes in for 20 seconds each, pulling them out of the hot water with tongs and letting them set to cool. When they are cool enough to touch, pull off the peels, then core and chop the tomatoes, trying to reserve the juices that run off as well as the tomato chunks.
2. Heat the olive oil in a saucepan over medium heat, then add the garlic and onion and sautee until the onion is soft & translucent.
3. Add the tomatoes and the broth, bring to a boil, then reduce the heat and simmer for 10 – 15 minutes. Add the basil and cook a few minutes longer. Taste the soup and add salt, pepper or more basil as desired.
4. Using an immersion blender, blend till smooth, or pour the soup into a traditional blender (let the soup cool a bit before blending in a blender). If you let the soup cool, then heat it up again before serving.
5. Garnish with fresh basil and serve with toast or grilled cheese sandwiches.

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Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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