Vegan, gluten-free, creamy green tomato soup.
I’ve fallen completely in love with green tomatoes this fall.
Mostly because I’ve had no other choice.
I needed to harvest my unripe beauties before the squirrels could.
It was either have no tomatoes at all.
Or have delicious green ones.
Green tomatoes are slightly tart, mostly sweet, and in my humble opinion, underrated. I like to use them in summer salads for a bright crunch. And I love to use them in green tomato soup. Which tastes very similar to red tomato soup, just a little more tart. Which can be rounded out with earthy greens and caramelized onions.
Some news! I’m heading to New York 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. Head to their blog’s for the complete list of attendees celebrating Lindsey today.
We love you Lindsey S. Love!
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 sweet potato greens and broth. Then topped it with a bright herbed oil.
Early Autumn was held at the Seed Sprout Spoon. And 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, 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 vibes. Buy your tickets now, before it sells out! xx
- 2 pounds green tomatoes, quartered
- 2 medium onions, quartered
- 5 cloves garlic
- 3 tablespoons olive oil
- 4 cups greens {see above}
- 1 cup broth {or water}
- sea salt, to taste
- black pepper, to taste
- Herbed Oil, garnish {see below}
- Preheat the oven to 450 degrees.
- In a baking dish or baking sheet spread the tomatoes out with the onions and garlic. Drizzle on the olive oil and sprinkle with a pinch of salt and pepper. Roast for 20 – 25 minutes or until browned and caramelized, while stirring/flipping occasionally.
- While the vegetables roasting, season the broth with salt and pepper and warm the greens until they’re wilted, and set aside.
- When the vegetables are done roasting combine them in a blender with the greens and broth and process until smooth.
- Top with a drizzle of Herbed Oil, salt and pepper and serve warm.
- 1 cup herbs {see notes}
- 1/2 cup olive oil
- Separate the leaves from the stems {and discard} and blanch the herbs for 30 seconds.
- Squeeze the excess water out of the herbs using your hands.
- Place the blanched herbs in a blender and pour in the olive oil.
- Blend until smooth.
This post is in partnership with Seed Sprout Spoon, Bohlen Family Farms + Urban Chestnut Brewing Company; thanks for supplying the beautiful space and goods.
Rachel says
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.
heather (delicious not gorgeous) says
Love how vibrant this looks!
libby says
Beautiful beautiful beautiful.
Gena says
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!
amanda paa says
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
Sherrie says
FLAX! It worked incredibly. I was actually super, super impressed with how well it worked. xx
Jessie Snyder | Faring Well says
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
Sara @ Cake Over Steak says
Ahhhh every pop up of yours sounds so good! Thanks for being a part of this shower for Lindsey with your beautiful green soup. xo
Winnie says
This soup looks amazing, and delicious. I really must try it.
Shelley says
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
Natalia says
Looks so good, in love with this color!
Lindsey says
I know I say this all the time to you, but really, you never cease to inspire and amaze me. 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! Thank you for the love you showered us with here, we definitely felt it. Big hugs! xx
Tim says
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.
Joe says
Awesome! Got a big crop of tomatoes that 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.
Joe says
I made this tonight and it was quite tasty. Thank you for posting this interesting recipe. Keep them coming!