Yellow Tomato Soup

I currently live in a state that is on fire.  The previous two or three weeks have featured white skies, smoggy air and soaring temperatures that were above 110F for several days.  This week the temperature lowered substantially and I started to see bits of blue in the sky again.  Why did this excite me?  I could finally go outside and buy some tomatoes from the Farmer’s Market.   I was so desperate to see color in my fridge again that I went straight for the heirloom tomatoes.  When I saw a big basket of bright yellow ones my mind jumped to a recipe I had seen in Soup Factory.  (Note: I am going to put links to cookbooks that I use frequently in my cookbook page so I probably won’t link to it again in posts.)

What I love about this recipe is the lack of cream.  Soup is a bit difficult to eat even when the high is only 90 and even more so when it is rich.  This tomato soup is really more of a vegetable soup–it gets nice and thick from an abundance of carrots, celery, tomatoes, sundried tomatoes and onions.  Mine came out a little less yellow in color and a bit more orange.  I have some ideas as to why and since this is now my favorite summer soup (filling and not fatty or overloaded with empty calories) I’ll be making it again.  If it comes out a bright yellow next time I’ll be sure to clarify what I changed.

Initially I was going to halve the recipe but somewhere along the way things changed so now I’ve got enough for another week.  To help me eat up the first test batch I invited over some friends, ladled the soup over basmati rice and sauteed some shrimp in garlic and butter.   I’ve been having a bowl for lunch everyday as it’s also quite good cold or at dinner with some roasted sweet peppers.