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Golden Tomato Soup

56 ozs. Sun Roma Golden Tomatoes
2 T Butter
2 T Bocelli Canola and Extra Virgin Olive Oil Blend
½ Onion, cut in strips
1 clove Garlic, cut in strips
2-3 sprigs MarketSource Thyme
1 Bay Leaf
½ C Dry white wine
¼ tsp. Salt
1 tsp. Lemon Juice
½ tsp. sugar Duxbury Mussels, scrubbed and cleaned
¼ C Fresh Flat Leaf Parsley, chopped
Heat large saucepan over low heat; melt butter and oil and add onions.
Sauté slowly for about 20 minutes - until translucent - do not brown.
Puree the tomatoes in a food processor until smooth.
Strain through mesh strainer - discard seeds.
Add garlic and thyme to the onions, cook 3 minutes.
Add the wine and bay leaf increasing heat to medium high.
Reduce the liquid by 50%, add the tomatoes and salt - simmer 20 minutes - stir frequently.
Remove bay leaf; adjust seasoning with the lemon juice and sugar, salt as needed.
Pour soup into clean container and chill quickly.
Serve with garlic croustini.