Chilled Golden Tomato Soup with Corn, Cherry Tomatoes, and Herbs

This chilled golden tomato soup garnished with corn, cherry tomatoes, and herbs is so killer good. It's spicy, garlicky, and creamy.

This golden tomato soup is actually delicious served both hot and cold. It's super creamy and spicy, and definitely not gazpacho.

For this tomato soup, I used yellow grape tomatoes, but any fresh and ripe tomato will do. I just love the look of the yellow tomatoes and the way the soup contrasts with the cherry tomato garnish.

Sun Gold tomatoes would be seriously gorgeous for this soup too, or even green heirlooms like in this post about Bloody Marys.

I garnished this golden tomato soup with red cherry tomatoes, corn kernels, parsley, and chives. You can also garnish it with diced peaches and cucumber, along with basil, cilantro, or other herbs. It's also fabulous drizzled with a bit of olive oil and/or lemon juice.

How to make this golden tomato soup: 

First, cook diced onions in a large saucepan, along with some garlic. Next, you add the tomatoes to the pan, along with a bay leaf, some chili flakes, and some water. 

You simmer the onions and tomatoes for about a half an hour, and let it cool a bit. 

Next, you blend the tomato onion mixture along with some buttermilk, heavy cream, and sherry vinegar. I used an immersion blender. If you use a standard blender, do this step in batches to prevent a mess. 

Finally, pour the soup through a mesh sieve to make it extra smooth, stir, and chill.

This month, the Soup Saturday Swapper theme is refreshing fruit soups. Our host is April of Home Sweet Homestead. 

I asked the interwebs, and tomatoes are fruit! 

Here are everyone else's fruit soups!

• Chilled Tomato Peach Soup by Home Sweet Homestead
• Chilled Golden Tomato Soup with Corn, Cherry Tomatoes, and Herbs by Karen's Kitchen Stories
• Watermelon Soup by A Day in the Life on the Farm
• Cream of Onion And Orange Soup by Sneha's Recipe

Chilled Golden Tomato Soup with Corn, Cherry Tomatoes, and Herbs

Yield: 7 cups

Author: Karen Kerr

ingredients:

For the Soup

• 2 large sweet onions, diced
• 4 garlic cloves, smashed
• 2 teaspoons salt, divided
• 2 tablespoons extra virgin olive oil
• 8 cups yellow grape tomatoes (or any grape or cherry tomato)
• 1 bay leaf
• 1/4 teaspoon chili flakes (crushed red pepper)
• 5 cups water
• 2/3 cup buttermilk
• 1/4 cup heavy cream
• 1 tablespoon sherry vinegar

For the Garnish

• 1 cup corn kernels
• 1 cup small cherry tomatoes, halved
• 3 tablespoons chopped flat-leaf parsley
• 1 tablespoon minced chives

instructions:

How to cook Chilled Golden Tomato Soup with Corn, Cherry Tomatoes, and Herbs

1. In a large (4 to 6 quart) saucepan, cook the onion, garlic, and 1/2 teaspoon of the salt in the olive oil over medium low heat for 10 minutes, stirring regularly. 
2. Add the tomatoes, bay leaf, chili flakes, and water. 
3. Bring the mixture to a boil and then simmer uncovered for 30 minutes. The liquid should reduce by half. 
4. Remove the pan from the heat, remove the bay leaf, and let the mixture cool a bit. 
5. Stir in the buttermilk, heavy cream, sherry vinegar, and the rest of the salt. 
6. Blend the mixture with an immersion blender or in a blender (do it in batches if you use a regular blender). 
7. Run the soup through a mesh sieve and chill. 
8. Ladle the soup into bowls and garnish with the cherry tomatoes, corn, and herbs. 
9. Note: this soup is also delicious served hot. 

https://www.karenskitchenstories.com/2019/08/chilled-golden-tomato-soup-with-corn.html

Karen's Kitchen Stories

soup, tomato soup, cold soup

Soup

Southern

Created using The Recipes Generator

This recipe was adapted from the gorgeous cookbook Deep Run Roots: Stories and Recipes from My Corner of the South by Vivian Howard. 

Three more delicious cold soups:

• Grilled Summer Vegetable Gazpacho
• Tomato and Melon Soup
• Roasted Pepper Gazpacho