Name: Fresh Yellow Tomato Soup
Prep time: 10 min
Cook time: PT-488087H13M59S
Total time: 45 min
Cuisine: Healthy / Vegan
Ingredients: 2 tablespoons 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, to taste; Fresh basil, for serving

Why You’ll Love This Recipe

This soup is fresh, healthy, and full of natural sweetness from yellow tomatoes and carrots. It’s easy to make, low in fat, and naturally vegan. The subtle flavor of thyme and the bright color make it both visually appealing and delicious, ideal for entertaining or a simple weeknight meal.

Ingredients

(Tip: Full measurements are listed in the recipe card below.)

2 tablespoons 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, to taste
Fresh basil, for serving

Directions

Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery, and sauté until softened, about 5–7 minutes.
Add fresh thyme sprigs and cook for another 1–2 minutes until fragrant.
Stir in quartered yellow tomatoes and cook for 5 minutes to release their juices.
Pour in vegetable stock and bring to a gentle boil. Reduce heat and simmer for 25–30 minutes until the vegetables are tender.
Remove thyme sprigs and use an immersion blender to puree the soup until smooth and creamy. Alternatively, carefully transfer in batches to a blender and puree.
Season with salt and pepper to taste.
Serve hot, garnished with fresh basil leaves.

Servings and Timing

This recipe serves 4–6 people.
Preparation time: 10 minutes
Cooking time: 35 minutes
Total time: 45 minutes

Variations

Add a splash of cream or coconut milk for a creamier soup.
Roast the yellow tomatoes, onion, carrots, and celery in the oven at 400°F (200°C) for 20–25 minutes before blending for a deeper flavor.
Add a pinch of smoked paprika or chili flakes for a subtle kick.
Pair with a grilled cheese sandwich or crusty bread for a complete meal.
Use fresh red tomatoes or heirloom tomatoes for a different flavor and color.

Storage/Reheating

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium heat, stirring occasionally. This soup can also be frozen for up to 2 months. Thaw overnight in the fridge before reheating.

FAQs

Can I make this soup in advance?

Yes, it can be made a day or two ahead; flavors often deepen after sitting.

Can I use canned yellow tomatoes?

Yes, if fresh yellow tomatoes are unavailable, but fresh ones give the best flavor and sweetness.

Is this soup vegan?

Yes, it’s naturally vegan.

Can I add other herbs?

Yes, thyme, oregano, basil, or parsley work beautifully.

How do I get a silky smooth texture?

Use an immersion blender or high-speed blender to puree the soup until completely smooth. Strain through a fine mesh sieve for an extra silky finish.

Conclusion

Fresh Yellow Tomato Soup is a vibrant, flavorful, and wholesome dish that highlights the natural sweetness of yellow tomatoes and fresh vegetables. Easy to prepare, visually stunning, and comforting, it’s a perfect choice for lunch, dinner, or entertaining guests. Bright, golden, and delicious this soup will quickly become a seasonal favorite.