September 26, 2016 15

Green Tomato Soup with Herbed Oil + Garlic Cream + scenes from early autumn!

Vegan, gluten-free roasted green tomato soup.

Slow-roasted green tomato soup with caramelized onions, dark leafy greens and herbed oil and garlic cream. Naturally gluten-free, and vegan.

Green tomatoes.

I’ve fallen completely in love with them this summer/fall. Mostly because I’ve had no other choice other than to take my unripe beauties off the vines and use them in creative ways before the squirrels could get to them. It was either have no tomatoes at all, or green tomatoes.

Green tomatoes are slightly tart, mostly sweet, and kind of underrated. I use them in salads, at pop-ups, and combined with hearty fall greens and caramelized onions in this roasted green tomato soup. Despite that it’s technically now fall, most of the country is still basking in a summer glow. Making it the perfect environment for green tomatoes. If your garden isn’t overflowing with these green babes, your markets should be.

My part of the Midwest is still sitting at a cool 90, and I haven’t felt one day or night of crisp autumn air. I hear this week it will be in the 70s, so that’s exciting. Finally, soup weather? I’ll go with it.

Slow-roasted green tomato soup with caramelized onions, dark leafy greens and herbed oil and garlic cream. Naturally gluten-free, and vegan.Slow-roasted green tomato soup with caramelized onions, dark leafy greens and herbed oil and garlic cream. Naturally gluten-free, and vegan.Slow-roasted green tomato soup with caramelized onions, dark leafy greens and herbed oil and garlic cream. Naturally gluten-free, and vegan.

I’m heading to New York in a few days for some work things, play things and family things. Every time I go home I try to meet up with my local {blog} friends in real life. I’ve written about this before, but having these IRL moments is so important to me. Lindsey and I have been trying to meet for a few years, but the timing is never quite right. This trip is no exception. Because – she’s about to have a baby!

Today we celebrate you Lindsey! I mean look how beautiful this mother to be is. And if I could bring you a gallon of this soup home with me for you, I totally would. Because I imagine having soup right before and right after having a child would satisfy those primal desires to be comforted and nourished. Thank you Sonja and Sara for getting all of these women together to honor this new human. We love you Lindsey S. Love!

Sweet Potato Millet Pancakes | The Full Helping
Mushroom + Kale Tacos | Brooklyn Supper
Butternut Squash French Toast | Edible Perspective
Chocolate Chip Ice Cream Sandwiches with Honey Olive Oil Ice Cream | Cake Over Steak
Tart Cherry Chocolate + Hempseed No-Bake Oat Bars | Kale & Caramel
Dark Chocolate Hummus | A Couple Cooks
Maitake Steaks with Cauliflower Purée | O&O Eats
Cucumber + Chamoe Melon Salad | Two Red Bowls
Strawberry Rhubarb Jam | The Sugar Hit
Miso Edamame Hummus with Baked Furikake Sweet Potato Chips | Fix Feast Flair
Hazelnut Donuts | I am a Food Blog
Vegetable Carpaccio | Eat Boutique
Almond Chia Pudding with Roasted Grapes | Tending the Table
Peanut Butter + Dark Chocolate Puffed Millet Bars | Heart of a Baker

Slow-roasted green tomato soup with caramelized onions, dark leafy greens and herbed oil and garlic cream. Naturally gluten-free, and vegan.Slow-roasted green tomato soup with caramelized onions, dark leafy greens and herbed oil and garlic cream. Naturally gluten-free, and vegan.Slow-roasted green tomato soup with caramelized onions, dark leafy greens and herbed oil and garlic cream. Naturally gluten-free, and vegan.

This green tomato soup was the second course at my latest pop-up dinner, Early Autumn. It is naturally vegan and gluten-free, and creamy, sweet and luscious. I slow-roasted the tomatoes with onions, and then pureed that mixture with some blanched sweet potato greens, broth and cashews. Then topped it with a bright herbed oil {perfect way to preserve those summer herbs!} and a rich garlic cream. This recipe uses whatever greens you have on hand and skips the cashews, keeping it simple and a little lighter.

Early Autumn was held at the Seed Sprout Spoon {formerly Local Harvest Cafe & Catering}. If you’re local you probably remember eating bomb brunches there over the past few years. There are rumblings of Sunday brunch coming back this fall/winter. One can only hope right? Now this dreamy, intimate space holds private events and they were generous enough to host me and me 27 guests.

This meal represented a collision of seasons. The remnants of the end of summer – melon and herbs and tomatoes. And the beginnings of fall – dark leafy greens and root veg and pears. Thank you Bohlen Family Farms for consistently making my vegetable dreams come true. And thank you Urban Chestnut Brewing Co. for the seasonal beer and cider.

EARLY AUTUMN – September 22, 2016

Cocktail #1: Goodbye, Summer.
pinckney bend gin, watermelon juice, sweet fennel black pepper syrup, apple cider shrub

Salad.
watermelon, edamame, green onions, herbs

Soup + Toast.
green tomatoes, sweet potato greens, onions, herbed oil, garlic cream, union loafers baguette

The Main Thing.
beet yogurt, black lentils, roasted root vegetables

Cake!
chocolate olive oil cake, cardamom scented pears, chocolate sauce

Cocktail #2: Hello, Fall.
pinckney bend corn whiskey, village botanicals chai concentrate, big o ginger liqueur, cashew milk

p.s. My next pop-up The Great Big Harvest on 11/6 still has some seats available. This meal is going to be a giant celebration of hearty fall food and drink, and over the top autumnal vibez. Buy your tickets now, before it sells out! xx

Early Autumn | @withfoodandloveEarly Autumn | @withfoodandloveEarly Autumn | @withfoodandloveEarly Autumn | @withfoodandlove

Green Tomato Soup
 
prep time
make time
total time
 
Any greens will do. I've used sweet potato greens, kale and spinach. But collards or any combination of would work too. In place of the broth, you could use the blanching liquid or an unsweetened nut milk.
By:
Makes: 5 cups
Ingredients
  • 10 medium green tomatoes {about 2 pounds}
  • 2 medium onions, quartered
  • 2 tablespoons olive oil
  • 4 cups greens {see above}
  • 1 cup broth
  • sea salt, to taste
  • black pepper, to taste
  • herbed oil, garnish {see below}
  • garlic cream, garnish {see below}
Instructions
  1. Preheat the oven to 425 degrees.
  2. In a baking dish, or lined baking sheet spread the tomatoes out with the onions. Drizzle on the olive oil and sprinkle with a pinch of salt and pepper. Roast for 30 - 40 minutes, or until very tender - stirring/flipping occasionally.
  3. While the tomatoes and onions are roasting, blanch the greens and set aside.
  4. When the vegetables are done roasted combine them in a blender with the greens and broth and process until smooth. Depending on the size and quality of your blender, you might have to do this in small batches.
  5. Top with a drizzle of herbed oil, garlic cream, salt and pepper. Serve hot {or chilled}.
Herbed Oil
 
prep time
make time
total time
 
I used a combination of basil and oregano. But this method works for any herbs. Store the oil in a airtight jar in the refrigerator. Drizzle it over soups, on salads, and roasted vegetables. It will be good for at least a week.
By:
Makes: ½ cup herbed oil
Ingredients
  • 1 cup herbs
  • ½ cup olive oil
Instructions
  1. Remove the herbs from the stems, and blanch for 30 seconds.
  2. Squeeze the excess water out of the herbs using your hands.
  3. Place the blanched herbs in a blender and pour in the olive oil. Blend until smooth.
Garlic Cream
 
prep time
make time
total time
 
If you are making this at the same time as the soup, you can roast the garlic with the tomatoes. This roasted garlic cream is delicious on everything. Drizzle it on soup, on salads for a creamy dressing, roasted vegetables, etc. Store it in the refrigerator in an airtight jar for up to 1 week.
By:
Makes: 1 cup cream
Ingredients
  • 1 head of garlic
  • ½ cup raw cashews
  • ½ cup unsweetened almond milk
  • sea salt, to taste
  • black pepper, to taste
Instructions
  1. Preheat the oven to 425 degrees.
  2. Peel the excess skins off the bulb of garlic. Drizzle it with olive oil and wrap it in parchment.
  3. Roast for 40 minutes or until soft. Cool for a few minutes and then pop the garlic out of each clove.
  4. Combine the garlic cloves with the remaining ingredients in a blender. Process until smooth. If desired, add a little extra milk to thin out the cream.

This post is in partnership with Bohlen Family Farms + Urban Chestnut Brewing Company; thanks for supplying the beautiful produce and delicious beers!

15 Responses to "Green Tomato Soup with Herbed Oil + Garlic Cream + scenes from early autumn!"

  1. Reply

    Rachel

    September 26, 2016 at 8:44 AM

    This looks utterly delicious, and as we grow our own tomatoes we currently have a massive glut. Usually we just coat them in breadcrumbs, fry them and douse them in Sriracha, but this looks like a much healthier alternative. Will be sure to try.

  2. Reply

    heather (delicious not gorgeous)

    September 26, 2016 at 11:54 AM

    Love how vibrant this looks! And come on, everything with roasted garlic magically becomes delicious (most of the time).

  3. Reply

    libby

    September 26, 2016 at 3:25 PM

    Beautiful beautiful beautiful.

  4. Reply

    Gena

    September 26, 2016 at 8:35 PM

    This recipe is so vibrant and lovely, Sherrie. I adore green tomatoes, but I don’t make them often enough, so you’re giving me motivation!

  5. Reply

    amanda paa

    September 27, 2016 at 5:00 PM

    I’m contemplating stealing green tomatoes from an alley garden I walk past, because I have feeling they don’t know the potential like you! Your pop-up dinner looked so beautiful and each course sounds so thought out. I forgot to ask how you ended up making the vegan cake, with chia? Have fun out east! xo

    • Reply

      Sherrie

      September 28, 2016 at 7:40 AM

      FLAX! It worked incredibly. I was actually super, super impressed with how well it worked. xx

  6. Reply

    Jessie Snyder | Faring Well

    September 28, 2016 at 10:46 AM

    Such a beautiful recipe and sweet tribute to Lindsey + her soon to be little babe! And your events are just stunning, Sherrie, you’re such a natural at this! xx

  7. Reply

    Sara @ Cake Over Steak

    September 28, 2016 at 12:18 PM

    Aaaahhhh every pop up of yours sounds so good!!! Thanks for being a part of this shower for Lindsey with your beautiful green soup. xoxo

  8. Reply

    Winnie

    October 1, 2016 at 5:46 AM

    This soup looks amazing but I’m also thinking of lots of ways to use that garlic cream. Your garlic cream sauce looks a lot healthier than what I usually make. Thanks for sharing the green tomato recipe, it looks delicious. I really must try it.

  9. Reply

    Shelley

    October 2, 2016 at 10:56 AM

    Your menus for these pop-ups are sounding seriously divine. Totally wishing I lived closer to where they happened! We had so many green tomatoes this year as well – wish I had seen this recipe early. For next year. Happy fall lady, xx

  10. Reply

    Natalia

    October 3, 2016 at 4:49 AM

    Looks so good, in love with this color!

  11. Reply

    Lindsey

    October 5, 2016 at 3:05 PM

    I know I say this all the time to you, but really, you never cease to inspire and amaze me (and I’m sure many others as well!). I just hope I’m lucky enough to attend one of your pop-ups sometime soon, your menu is literally making me drool. And this green tomato soup is just another example of your genius! And I know that garlic cream is going to be one of the first things I make when I get back up and running! Thank you for the love you showered us with here, we definitely felt it! Big hugs! xx

  12. Reply

    Tim

    October 8, 2016 at 9:45 AM

    Great recipe, just right for our end-of-season tomatoes. To get a bit of extra sweetness, I added a corn cob to the roasting tray and sliced the corn into the soup before blending – it added a bit of bulk and texture making it a little more autumnal. The cashew cream was brilliant!

  13. Reply

    Joe

    October 8, 2016 at 2:00 PM

    Awesome! Got a big crop of toms that just haven’t ripened and we’re definitely into the colder, shorter days now. Thought I was just going to have to dump them. Gotta give this a try!

  14. Reply

    Joe Shorin

    October 9, 2016 at 7:30 PM

    I made this tonight and it was quite tasty. I made a few substitutions given what I had on hand: cashew milk instead of almond milk, and walnuts instead of cashews in the garlic cream.

    I did make a significant error that revealed another potential use of the garlic cream and herbed olive oil. I misread the directions and combined them together. The combined sauce was delicious in the soup, though I am sure it would have been much prettier were they drizzled separately. However the resulting herbed cream sauce was absolutely wonderful. It reminded me of the herbed cream sauce that I have made from the Silver Palate Cookbook many times, but a vegan version. I will definitely be making that combo again and trying it on pasta. Thank you for posting this interesting recipe. Keep them coming!

Submit a comment

Your email address will not be published. Required fields are marked *

With Food + Love © 2016 | All photos + words belong to Sherrie Castellano -- they cannot be used or distributed without permission.