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.
Green Tomato Soup with Herbed Oil
A creamy green tomato soup with caramelized onions, leafy greens, herbed oil and garlic cream. A healthy, gluten-free and vegan green tomato recipe.
Ingredients
Soup Ingredients
- 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
Oil Ingredients
- 1/2 cup fresh parsley
- 1/2 cup basil leaves
- 1/4 teaspoon fine sea salt
- 1/2 cup olive oil
Instructions
- 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.
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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 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.
Winnie says
This soup looks amazing, and delicious. I really must try it.
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. And this green tomato soup is just another example of your genius!
Tim says
Great recipe, right in time 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
I made this tonight and it was quite tasty. Thank you for posting this interesting recipe. Keep them coming!
Anne Quinlan says
Could I freeze this soup?
Sher says
Hi Anne – yes, you sure can freeze this soup!