Yellow Tomato Soup

Recipe and photo by Tami Ganeles Weiser Yield:  8 servings (6 cups total)
Prep Time:  10 minutes Cook Time:  45 minutes

Yellow Tomato Soup

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. Place the garnishes on the side like a mini buffet, and you’ve got a great way to serve a variety of tastes.



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

Optional garnishes:

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 bowl, cover, and refrigerate until cold, at least 5 hours. (The soup can be prepared to this point up to 2 days ahead.)
  • Taste the soup and adjust the seasonings if needed. Ladle into chilled bowls, and offer garnishes on the side. Serve immediately.
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