Description
This subtle, velvety smooth soup is a delicious way to use up golden beets and yellow tomatoes.
Scale
Ingredients
- 8 medium yellow tomatoes
- 6 medium golden beets, peeled
- 1 large purple carrot (an orange or yellow carrot will do)
- 2 large onions, quartered
- 4 cloves garlic, peeled
- olive or canola oil for drizzling
- fine sea salt (to taste)
- 6 cups chicken stock (or vegetable broth)
- 1 handful fresh thyme
- 1/2 cup heavy cream
- fresh ground black pepper
Instructions
- Preheat the oven to 425°F. Line two rimmed baking sheets with parchment or lightly grease with oil.
- While the oven is heating, cut the yellow tomatoes in half and place them cut side up on one of the prepared baking sheets. Cut the beets and carrot into 1 1/2-inch pieces and place them with the onions and garlic on the second baking sheet. Drizzle the vegetables with olive or canola oil and sprinkle them lightly with salt. Roast for 30 to 45 minutes on until tender. If the tomatoes are done before the beets and carrots, remove them from the oven while the other vegetables finish cooking.
- In the meantime, bring the chicken stock or vegetable broth to a simmer in a large sauce pan with the thyme sprigs. When the vegetables are done, add them to the hot stock and bring the liquid to a boil. Reduce the heat and simmer for 5 to 10 minutes.
- Working in small batches, purée the soup in a blender. To get the soup really smooth, use a standard blender not an immersion blender or food processor. Strain the puréed soup through a fine sieve into a clean bowl. Discard any of the seeds and pulp strained out.
- Return the soup to the sauce pan, add the cream and gently warm. Season with salt if needed.
- Serve warm with a grinding of fresh black pepper.
Notes
This soup freezes nicely.