Friday, September 7, 2012

The Best Sun Gold Cherry Tomato Soup Ever


Sun Gold Cherry Tomatoes. It deserves capital letters. I had never even heard of them until I moved to California. But for the last 12 years they have been a special breed of tomatoes for me. They are little bursts of sweetness and tartness. They are so far superior to cherry tomatoes that I hesitate even comparing them in the same sentence. Sun golds are little cherry tomatoes that are bright orange in color and pack a flavor punch that is worth seeking out at your farmers market or produce stand.
A few weeks back a local farmer and friend Ruby asked if I had made a soup with these little gems. I knew right then I would be working this recipe into my list of early fall must-haves. As we move through tomato season, you will find great prices on them!
This is fall in a glass.
You know I am all about simple and easy, and this soup is. But, dang if this does not give any kind of bisque a run for its money, I don't know what will. This soup has no cream in it like bisque soups do, but tastes like it does. I know it has a stick of butter, but just go for it! I did not add stock on purpose to see how concentrated I could get the flavors. It was a good call. People will ask you for this recipe if you make it, so be prepared!

Sun Gold Cherry Tomato Soup
makes 4 servings (about a quart worth)


3 baskets sun gold cherry tomatoes (take little green stem off)
1 stick butter
1/2 cup white wine
1/2 large onion chopped fine
1 tablespoon chopped shallot
1 clove garlic chopped
salt to taste

In a small soup pot, sautee onions, garlic and shallot in butter on medium heat. Add tomatoes and wine after 15 minutes. Cook on medium heat covered for about 1 hour.
Then pour soup in blender (it will be hot so cover the top of the blender with a clean dish towel so you don't burn yourself, and blend until smooth (about 1 minute) or use a immersion blender in the soup pot for a few minutes. Either way you want the soup to be relatively creamy. Cook for another 20 minutes on low heat covered. Add salt to taste.
Strain soup through mesh strainer into a bowl. Use spatula to force all the soup through the strainer leaving all the tomato and onion skins behind. Compost those.
Note: you could add a bit of stock to this to stretch it. I like the concentrated flavors and how thick the soup is. 




4 comments:

windycityvegan said...

We discovered sun golds when we moved to Saxapahaw in 2008, and I can't imagine a summer passing without planting several of them in our gardens! I often dry them in my oven or add them to a mix of tomatoes for roasted sauce or soup -- but I love this recipe for sun gold soup. Will be trying it this weekend!

Jessica said...

wcv..just made this again last week. did yours turn out? xo

Elena said...

Never tried....sun gold soup...

Jessica said...

Elena..soup, yes! It is worth the effort :-) promise

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