Golden Tomato Soup

Golden Tomato Soup
  • Cook Time
  • Prep Time
  • 4Servings


  • 2 1/2 pounds yellow tomatoes, cored and quartered
  • 2 tablespoons butter
  • 1 onion, chopped
  • 1 tablespoon brown sugar
  • 2 cups chicken broth
  • 1/3 cup plain breadcrumbs
  • Salt
  • 3/4 cup heavy cream, chilled
  • 1 teaspoon coarsely ground pepper


Place a fine strainer over a bowl and seed the tomatoes into the strainer. Scrape the seeds against the strainer, extracting as much liquid as possible; discard the seeds. Chop the remaining tomato flesh; add half of the chopped tomato to the tomato liquid.

In a large saucepan, melt the butter over medium heat. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Add the remaining chopped tomato and the brown sugar; cook, stirring, until the tomatoes break down, 10 minutes. Add the chicken broth and 2 cups water. Whisk in the breadcrumbs and simmer for 5 minutes; season with salt.

Using a food processor, and working in batches, puree the soup. For cold soup, refrigerate until chilled.

In a bowl, whip the cream until soft peaks form. Fold in the pepper. Dollop on top of the soup.