With garden-fresh tomatoes in abundant supply, summer and fall are the perfect times to enjoy this quick and easy roasted yellow tomato soup. This recipe is versatile enough to be enjoyed on warm summer days or cool fall evenings, depending on how you serve it. Following are two variations – a lighter presentation for warm summer days and another for when you’re craving something a little heartier.
For a nicer look, use tomatoes of the same color. If you mix yellow and red tomatoes, the end result is a strange, not-found-in-nature hue that isn’t very appetizing. Also, slow roasting your tomatoes will bring out their natural sweetness. However, the browning that occurs during this process will create a darker soup than using raw tomatoes.