Chilled Yellow Tomato Soup |
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Prep Time: 10 Minutes Cook Time: 36 Minutes |
Ready In: 46 Minutes Servings: 8 |
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Ingredients:
3 tablespoons olive oil |
2 onions, chopped |
2 tablespoons chopped fresh thyme (or 2 tsp. dried) |
7 yellow tomatoes, cored, cut into chunks |
6 cups canned low-sodium chicken broth |
salt and pepper |
2 loaves french bread, cut into 24 1/2-inch thick slices |
6 tablespoons unsalted butter, melted |
2 cloves garlic, halved |
Directions:
1. Make soup: Warm olive oil in a large pan over medium-high heat. Add onion and cook, stirring, until softened, 5 minutes. Stir in thyme; cook 1 minute. Add tomatoes and broth. Bring to a simmer and cook, uncovered, until tomatoes are softened and soup is slightly thickened, 25 to 30 minutes. Season with salt and pepper.
2. Remove from heat and cool slightly. Puree in a blender or food processor. Pour into a bowl, cover and chill at least 6 hours or overnight.
3. Make croutons: Preheat broiler to high and set a rack about 8 inches from heat source. Brush both sides of bread with butter and place on a baking sheet. Broil, watching carefully to prevent burning, until golden brown, about 3 minutes per side.
4. Rub each crouton with halved garlic while warm. Arrange 3 croutons on top of each bowl of soup or 1 crouton in a cup of soup, or serve alongside.
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