The invention provides an oil-flavored yellow sour soup. The soup is prepared from pumpkin, yellow cherry tomatoes, salt, red sour soup fermentation broth, oil pressed by small mill, soybean oil, monosodium glutamate, white granulated sugar, litsea cubeba oil and water. A preparation method of the oil-flavored yellow sour soup comprises the following steps: subjecting the pumpkin to stem removal,peeling, seed drawing, cleaning, dividing cutting and crushing, mixing the crushed pumpkin with water, cleaning and crushing the yellow cherry tomatoes, mixing the crushed yellow cherry tomatoes withwater, mixing the above raw materials, adding the salt and the red sour soup fermentation broth, performing mixing and stirring, performing sealing and anaerobic fermentation, performing grinding to obtain slurry, namely a plain yellow sour soup D, adding the oil pressed by small mill and the soybean oil, adding the plain yellow sour soup D, the monosodium glutamate, the white granulated sugar andthe litsea cubeba oil after oil heating, and performing stir-frying and stirring with slow fire to obtain the oil-flavored yellow sour soup. The method enriches the color of the sour soup, and enables the soup to be rich in nutrients, exquisite in texture and fragrant in taste. The mass fraction of the pumpkin is large; the color and the viscosity of the oil-flavored yellow sour soup can be increased. The yellow cherry tomatoes are stir-fried by the added oil pressed by small mill and the soybean oil, so that the absorption of lycopene by the human body can be increased.