Kitchen File: Yellow Tomato Soup and all that Goodness

Home-made goodness. That's what I think of the Tomato Soup that you see pictured here. It's not very often that I get into my soup kick but after about a week of noticing that I'm growing a small poochie of fat, I 've decided to replace a meal a day with soup - and I'm soooo glad I did!

When I originally went to the grocery store to pick up the ingredients for this soup, I felt a little hint of glee when I saw yellow tomatoes! How fun would it be to actually have a Yellow tomato soup? Well, the yellow tomato soup is not only yummy but the lighter summer meal has helped me to shed some of my poochie!

Ingredients:

1 ½ pounds of yellow tomatoes – cored and quartered

½ tbsp of butter

⅓ cup of heavy cream

2 cups of chicken stock

2 large shallots – sliced

1 tbsp of brown sugar

1/2 cup of white wine

1 basil leaf

1 tspn of thyme

Utensils:

Sifter

Hand Held Immersion Blender

Spatula

Directions:

- Melt the butter in a soup or large sauce pan until it begins to foam

- Throw in the shallot slices until they turn clear

- Once shallots are browned, throw in the quartered tomatoes, sugar, basil, and thyme.

- Let simmer for about 35-40 minutes.

- Use the immersion blender to blend the contents.

- When the soup is blended, use a sifter over a mixing bowl and sift the soup so that the liquid drops into the mixing bowl and the hard remains of the soup stay in the sifter. Use a spatula to guide you.

- Put the soup back into your pot and pour in the chicken stock and bring to a boil. Turn down the heat and add in the wine and heavy cream. Do not let boil again.

Enjoy! I usually serve a kicked up grilled cheese sandwich to go with my tomato soup. For the grilled cheese, I use a mixture of gruyeres and cheddar along with a gourmet type of multi-grain bread. This meal is so filling yet so light that it is perfect for summer (and those who want to get rid of their poochies).