This green tomato soup recipe was born out of necessity. I accidentally fell completely in love with green tomatoes this fall. But, I really didn’t have much of a choice, since the squirrels in my neighborhood are complete lunatics. And they’ve completely ruined all of my tomato hopes and dreams. They prance around in my garden and take big bites out of each tomato just when they become perfectly juicy and ripe.
So, in order to save my tomatoes from the squirrels, I have to pick them when they’re still green. My choices are having no tomatoes at all 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 by making this creamy and vegan green tomato soup.
Green tomatoes are slightly tart, sweet and in my humble opinion, kind of 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 and blended into green tomato soup.
How to make green tomato soup.
Green tomato soup tastes very similar to red tomato soup. It’s just a little brighter and more acidic, but not in a bad way. In this soup recipe I balanced the tartness by slow-roasting the tomatoes with onions. This allows the flavors of the green tomatoes 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 (this vegetable broth is a great homemade option). And I top it all off with an herbed oil made from equal parts parsley and basil. It’s naturally vegan, gluten-free, 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.
- 2 pounds green tomatoes, quartered
- 2 medium onions, quartered
- 5 cloves garlic
- 2 tablespoons olive oil
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon black pepper
- 4 cups kale, chopped
- 1 cup broth
- 1/2 cup fresh parsley
- 1/2 cup basil leaves
- 1/4 teaspoon fine sea salt
- 1/2 cup olive oil
- Preheat the oven to 450 degrees.
- Spread the tomatoes out on a sheet pan with the onions and garlic cloves. Drizzle on the 2 tablespoons olive oil and sprinkle them with the salt and pepper. with a pinch of salt and pepper. Roast for 10 minutes and flip. Roast for 10 minutes more or until browned and caramelized.
- Meanwhile over low-medium simmer together the broth and greens while covered with a lid for 10 minutes.
- When the tomatoes and onions are done roasting combine them in a blender with the broth and greens and process until smooth. Taste and season with more salt and pepper if desired and set aside.
- Blanch the parsley and basil for 30 seconds and cool them in an ice bath. Remove the herbs from the water and squeeze the excess water out using your hands.
- Place the blanched herbs in a blender with the salt and olive oil and process until smooth. Strain the oil through a fine sieve and store it in an airtight container in the refrigerator for up to 1 week.
- Serve the soup warm with a healthy drizzle of the herbed oil.