I fell completely in love with green tomatoes this fall. I really didn’t have much of a choice, since the squirrels in my neighborhood are lunatics. They’ve completely ruined the tomatoes in my garden by taking a big bite out of each ripe and juicy one.
So, in order to save my tomatoes from the squirrels, I have to pick them when they’re still green. I can have no tomatoes or I can have green tomatoes. Therefore I’m making the most of my green tomatoes by either ripening them inside on my windowsill. Or I make this creamy green tomato soup.
Green tomatoes are slightly tart, sweet and in my humble opinion, underrated. Famously they are known for one classic dish – fried green tomatoes. Which, while I’ve never had, I’m sure is delicious. But I like to eat them raw. Sliced really thin in summer salads for a nice crunch. Or I like them roasted, as green tomato soup.
Green tomato soup is delicious.
And it tastes very similar to red tomato soup. Just a little brighter and more acidic. In this green tomato soup recipe I balance the tartness by slow-roasting the tomatoes with onions. This allows their flavors to deepen and caramelize while bringing out their natural sugars.
Then I blend the roasted tomatoes and onions with some leafy greens and a super savory broth. And I balance it all out with an herbed oil made from equal parts parsley and basil. It’s naturally vegan and gluten-free, and creamy, sweet and luscious. I hope you love it as much as I do. And I hope it inspires you to think out of the green tomato recipe box.
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