Summer is just about wrapping up in Portland, and we are still getting tons of tomatoes in our garden! I’ve been roasting and freezing most of them, so we can have good garden tomatoes all winter.
This year I planted several yellow and green varieties, and wanted to use them in a special way. This soup is tangy, sweet, and absolutely delicious – perfect for the first day of Fall!
Golden cherry tomatoes, green zebras, green cherry tomatoes, and blush tomatoes.
Chop tomatoes roughly.
This was about 8 cups of tomatoes. You don’t have to use yellow and green ones if you don’t have any! Red tomatoes would be delicious too.
In a medium pot, sauté one large onion (chopped roughly) with a few tablespoons of olive oil on medium-high heat.
Add a few cloves of garlic, smashed and peeled.
Add a few tablespoons of fresh herbs. I had oregano and rosemary on hand; but any combination of thyme, basil, or sage would be great.
Let everything cook down for about 15 minutes, or until onions are translucent.
Add the tomatoes, and a few teaspoons of kosher salt. Let everything simmer for about 20-30 minutes, or until the tomatoes have cooked down and the liquid is bubbly.
Add a quart of chicken broth. If you are a vegetarian, you can use vegetable broth.
Once everything is simmering, turn down the heat and use an immersion blender until the soup is smooth.
Garnish with a little cooked and chopped bacon.