As you know I love growing tomatoes, I honestly don’t know if there is anything better than fresh garden tomatoes. Every year I plant probably more plants than I need but every year I harvest tons and enjoy every one of them.
I love planting different varieties and always have a cherry tomato or two along with heirloom varieties and old standards like Early Girl. This year I decided not to plant a cherry tomato plant, I didn’t want to take up valuable garden space with my least favorite variety. Don’t get me wrong cherry tomatoes are delicious but they just aren’t my favorite. Well on of my plants was mismarked and guess what I have a Sungold. If you know anything about growing cherry tomatoes they produce profusely. I have an abundance of these little golden tomatoes.
While on an 8 mile run the other day many things go thru my mind, and I was trying to come up with recipe ideas to showcase these little golden gems where the color wouldn’t be lost. I thought about what else I had in the fridge and realized I had similar colored vegetables, carrots and yellow corn from the farmers market. With that this recipe for my delicious Yellow Summer Soup was born! The color is bold and showcases summers bounty and the flavor is out of this world.
One days harvest is more than enough for one pot of soup! I hope you will give my Yellow Summer Soup a try it’s like the pot of gold at the end of the summer rainbow!
- 6 tablespoons unsalted butter
- 2 cups Sungold cherry tomatoes, rinsed and cut in ½
- 1 large carrot, peeled and diced
- ½ yellow onion, peeled, and diced
- 3 cloves garlic, minced
- 3 ears of yellow corn, kernels cut from the cob
- 1 bay leaf
- 1 teaspoon kosher salt, plus some for tomatoes
- 1 teaspoon ground pepper, plus some for tomatoes
- ¼ teaspoon cayenne, (I use ½ teaspoon I like it with a kick)
- 1 cup chicken broth
- 1 cup water
- 1 cup heavy cream
- ½ cup shredded Parmesan
- Preheat oven to 375 degrees.
- On a parchment paper lined baking sheet spread out the cut cherry tomatoes. Sprinkle them with some salt and pepper and add two tablespoons of diced butter on top. Roast in oven for 20 minutes, remove and set aside.
- In a heavy bottom soup pot, melt the remaining 4 tablespoons of butter over medium heat. Once butter has melted add in the diced carrot and onion. Sauté until softened, about 10 minutes.
- Add in the garlic, corn, and bay leaf, sauté for another 5 minutes. Season with the salt, pepper and cayenne and add in the liquids along with the tomatoes. Raise temperature and bring to a slow boil. Lower heat and simmer for 20 minutes.
- Remove from the heat and using an immersion blender blend the soup till it’s pureed and smooth. Return to stove and over low heat stir in the cream and Parmesan.
I would serve a nice chilled white wine with this soup such as a nice Chardonnay for example the Jordan Chardonnay I think would be delicious.
I would also mention that I enjoyed leftovers along with a glass of the 2011 Efeste Upright Merlot, this full bodied red wine has a spicy finish and held it’s own with this soup. I served the soup along with a merlot marinated mushroom french dip, it was perfection!