My F&W
quick save (...)

Yin-Yang Tomato Soup

  • SERVINGS: 4
  • HEALTHY
  • MAKE-AHEAD
  • VEGETARIAN

This recipe is made by pairing red and yellow tomato soups, but preparing it with only one type of tomato would also be delicious.

Plus: More Soup Recipes and Tips

  1. 2 pounds ripe yellow tomatoes, quartered
  2. 1/4 cup torn basil leaves, plus 4 basil sprigs
  3. 1 tablespoon extra-virgin olive oil
  4. 1 tablespoon honey (optional)
  5. 1 tablespoon fresh lemon juice (optional)
  6. Salt and freshly ground pepper
  7. 2 pounds ripe red tomatoes, quartered
  1. In a food processor or blender, puree the yellow tomatoes with 2 tablespoons of the basil leaves; strain through a coarse sieve. Whisk in 1/2 tablespoon of the olive oil, 1/2 tablespoon of the honey and 1/2 tablespoon of the lemon juice. Season with salt and pepper. Transfer to a pitcher and refrigerate until chilled, about 1 hour. Repeat with the red tomatoes and the remaining basil leaves, olive oil, honey and lemon juice.
  2. Whisk each soup until smooth. At the same time, pour both soups from opposite sides into shallow bowls. Garnish with the basil sprigs and serve.
Notes One Serving 128 calories, 4.9 gm total fat, 0.7 gm saturated fat.
YOU MIGHT ALSO LIKE

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    advertisement

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.