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Janet's Golden Tomato Soup

By: Janet L., Amherst, Massachusetts

For a wonderful, rich, delicious variation on traditional tomato soup, try this variety made with yellow tomatoes. You won't be disappointed!

Cooking Time15 min


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


  1. Place a fine strainer over a bowl and seed the tomatoes into the strainer. Scrape the seeds against the strainer, extracting and reserving as much liquid as possible; discard the seeds.
  2. Chop the remaining tomato flesh; add half of the chopped tomato to the tomato liquid.
  3. In a large saucepan, melt the butter over medium heat.
  4. Add the onion and cook, stirring occasionally, until softened, about 5 minutes.
  5. Add the remaining chopped tomato and the brown sugar.
  6. Cook, stirring, until the tomatoes break down, 10 minutes.
  7. Add the chicken broth and water.
  8. Whisk in the bread crumbs and simmer for minutes; season with salt.
  9. Using a food processor, and working in batches, puree the soup. For cold soup, refrigerate until chilled.
  10. In a bowl, whip the cream until soft peaks form.
  11. Fold in the pepper.
  12. Dollop on top of the soup.

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