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Yellow Tomato Soup
By Chef Ida Rodriguez


1 tablespoon Olive Oil
2 medium Onion Finely chopped
2 whole organic garlic - clove Finely chopped
2 sprigs Thyme Fresh
4 pounds Yellow Tomatoes Chopped
1 cup Chicken Stock
1 cup Heavy Cream
2 cups Plain Yogurt
Salt and Fresh Ground Black Pepper to taste



In a large saucepan, heat the oil and sauté the onions and garlic for 3 to 5 minutes, or until the onions are translucent.

Stir in the thyme, tomatoes, and chicken stock and bring to a boil.

Reduce heat to simmer and cook for 30 minutes.

Remove the thyme sprigs.

In a blender or food processor, puree the soup, in batches, and strain out the tomato skins.

Return the soup to the saucepan.

Mix in the cream and yogurt and bring to a boil.

Remove from heat and add the salt and pepper.

Serve immediately.