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

Cook Mode Prevent your screen from going dark

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.

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.