Foodie Friday: Yellow Tomato Soup
While many people opt to buy the reddest tomatoes in the market, few give any time or thought to their yellow twins. Although the taste is somewhat similar, the nutritional profile of each is quite different. Yellow tomatoes contain less acid than their red counterparts, which makes them ideal for those who suffer from heartburn after eating acidic foods. They’re also higher in folate and niacin but have less vitamin C and lycopene than red varieties.
Give them a try! This soup is a refreshing way to enjoy summer’s crop of yellow tomatoes.
Yellow Tomato Soup
2 lbs. yellow tomatoes, cut into 1-inch pieces
2 large onions (any variety), finely chopped
1 large yellow bell pepper, cut into 1-inch pieces
6 large cloves garlic, minced
1/2 tsp. dry or 2 tsp. fresh thyme leaves
1/2 tsp. sugar (this breaks down acid in the tomatoes)
1 medium potato, peeled and diced
1/2 cup white kidney beans, fresh-cooked or canned and drained
3/4 cup chopped carrots
1/2 cup chopped celery
3/4 cup coconut cream
1/2 cup plain soy milk
1/2 tsp. turmeric
Pinch of saffron, for color
6 cups vegetable stock or broth made from yellow miso paste
1 cup chopped fresh parsley leaves
Salt, to taste
Pepper, to taste
2 tsp. olive oil
Vegan croutons, optional
- Combine all the ingredients except the croutons in a large soup pot.
- Stir and bring to a boil for five minutes.
- Reduce heat to a simmer. Let simmer, uncovered, for about an hour. Add more stock or broth if needed.
- Purée with a hand blender or allow to cool before placing in a blender or food processor.
- Serve hot with croutons on top.
Makes 8 servings
Posted by Jason Baker