Yellow Tomato Soup with Goat Cheese Croutons
Brighten up your table with this vibrant and velvety Yellow Tomato Soup with Goat Cheese Croutons, a refreshing spin on classic tomato soup that’s perfect for any season. Made with sweet, sun-kissed yellow tomatoes, sautéed onions, and a touch of cream, this soup boasts a rich yet delicate flavor profile that’s elevated by fresh basil and a hint of garlic. The pièce de résistance? Crispy baguette slices topped with creamy, tangy goat cheese, perfectly browned in the oven for an irresistible pairing. This recipe is a feast for both the eyes and palate, easy enough for a weeknight dinner yet elegant enough for entertaining. Serve it as a comforting starter or a light meal, and don’t forget the optional drizzle of honey for a unique sweet-savory twist! Keywords: yellow tomato soup, goat cheese croutons, creamy soup recipe, easy tomato soup, basil and goat cheese.
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Recipe Information
Ingredients
- 6 medium yellow tomatoes
- 2 tablespoons olive oil
- 1 large, diced yellow onion
- 3 cloves, minced garlic
- 4 cups vegetable broth
- 0.5 cup heavy cream
- 0.25 cup, chopped fresh basil leaves
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon (or to taste) black pepper
- 1 small, sliced into 1/2-inch rounds baguette
- 4 ounces goat cheese
- 2 tablespoons (melted) butter
- 1 teaspoon (optional, for garnish) honey
Instructions
Preheat the oven to 375°F (190°C).
Core the yellow tomatoes and roughly chop them.
In a large pot over medium heat, add the olive oil. Sauté the diced yellow onion for 5-7 minutes until translucent.
Add the minced garlic and sauté for another 1 minute until fragrant.
Stir in the chopped yellow tomatoes and cook for 5 minutes, stirring occasionally, until the tomatoes start to soften and release their juices.
Pour in the vegetable broth, bring the mixture to a boil, then reduce the heat to low. Simmer uncovered for 15 minutes.
Meanwhile, prepare the croutons by spreading goat cheese onto the baguette slices. Brush the tops with melted butter.
Place the prepared slices on a baking sheet and bake in the oven for 7-10 minutes, or until the bread is crispy and the goat cheese is slightly golden.
Once the soup has finished simmering, use an immersion blender to blend it until smooth, or carefully transfer it in batches to a blender.
Return the blended soup to the pot. Stir in the heavy cream and chopped basil leaves, then season with salt and black pepper to taste.
Ladle the hot soup into bowls and garnish with a drizzle of honey if desired.
Serve immediately with goat cheese croutons on the side or placed on top of the soup.
Nutrition Facts
Calories |
1921 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 135.9 g | 174% | |
| Saturated Fat | 66.8 g | 334% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 275 mg | 92% | |
| Sodium | 5423 mg | 236% | |
| Total Carbohydrate | 121.9 g | 44% | |
| Dietary Fiber | 25.5 g | 91% | |
| Total Sugars | 50.6 g | ||
| Protein | 52.9 g | 106% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 454 mg | 35% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 4179 mg | 89% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
