Golden Tomato Soup

7 lbs Yellow Tomatoes, cored
4 cups Yellow Onions, diced
1/2 lb Unsalted Butter
1/2 gallon Vegetable Stock
1/8 cup chopped Garlic
1 tsp Dried Thyme Leaves
1 tsp White Ground Pepper
2 tsp Salt (or to taste)
1 cup Heavy Cream
1 fl oz Cooking Sherry

Place cored tomatoes on a sheet tray and roast at 350 degrees until the skins are blistered. Meanwhile, melt butter in a saucepot and sweat onions until golden and soft. Add vegetable stock, roasted tomatoes, garlic, salt, pepper and thyme; simmer for 5-10 minutes. Puree and then strain through medium holed strainer. Discard solids. Return liquid to pot and add remaining ingredients. Bring to a simmer; taste for salt and remove from heat

Makes: 1 gallon

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.