A few weeks ago, I fell into possession of 40 yellow tomatoes, which eventually became a lovely salad, lots of salsa, and enough of Bon Appétit's yellow tomato soup to feed the entire cast of Glee until graduation. The soup was a particular highlight, not only for its health quotient and deep, smoky flavor, but for its seemingly infinite adaptability. We froze a full gallon of the leftovers, and it's been a ball devising new ways to serve it.
One night, with the simple addition of elbow macaroni and cannellini beans, it became a filling pasta e fagioli dinner. A few days later, I added thin slices of cheesy bread to make a satisfying first course lead-in to a fish entrée. And of course, we've been eating the soup plain, with perhaps a side salad for light lunches. No kidding, this stuff is the best.
While I suspect similar alterations could be made to any tomato-based soup with excellent results, I like the yellow tomato-bacon-chipotle base combination here. It's unexpected and feels like cheating, though the soup remains incredibly light. With only 123 calories and about four grams of fat per cup, you can indulge a little with add-ons (see: bread, cheesy). And for a healthy eater, it doesn't get better than that.
- 1 large onion, chopped (about 2 1/2 cup
- 6 bacon slices (about 5 ounces), chopped
- 5 cups chopped yellow tomatoes (about 2 pounds)
- 2 garlic cloves, minced
- 1/2 cup dry Sherry
- 1/2 cup dry white wine
- 4 cups chicken stock or canned low-salt chicken broth
- 2 teaspoons minced canned chipotle chilies*
- 1 tablespoon fresh chopped oregano leaves
- 1/4 cup 2% evaporated milk
- 1/2 15.5-oz can cannellini beans, drained and rinsed (optional)
- 6 ounces elbow macaroni, cooked (optional)
- 1 small hero roll, cut into 1/2-inch slices (optional)
- 3 or 4 ounces 2% sharp cheddar cheese, grated (optional)
Sauté onion and bacon in heavy large pot over medium heat until onion is tender and beginning to brown, about 15 minutes.
Add tomatoes and garlic and simmer until tomatoes are tender and juicy, stirring occasionally, about 20 minutes. Add Sherry and wine, and let simmer for five minutes.
Add stock and simmer until mixture is reduced to 6 1/2 cups, at least 15 minutes. Stir in chipotle chilies and oregano. Working in batches, puree soup in blender. Return to pot.
If using beans and macaroni, add and heat through. Then add evaporated milk and stir until heated throughout. Season to taste with salt and pepper.
If using cheesy bread, top slices of bread with a little grated cheese, toast, and add two or three pieces to every bowl of soup. Serve and bask in glory.