Healthy & Delicious: Yellow Tomato Soup, Three Ways Recipe

• 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)

1. Saute onion and bacon in heavy large pot over medium heat until onion is tender and beginning to brown, about 15 minutes.
2. 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.
3. 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.
4. 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.
5. 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.

onion, bacon, yellow tomatoes, garlic, sherry, white wine, chicken stock, chipotle chilies, oregano, milk, cannellini beans, elbow macaroni, hero roll, cheddar cheese

Taken from www.seriouseats.com/recipes/2009/09/yellow-tomato-soup-three-ways-recipe.html (may not work)