With Food + Love by Sher Castellano

Simple, seasonal, plant-based recipes.

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.
soups

bowl of green tomato soup with herbs

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. 

bowl of green soup

green soup in a blender

green tomatoes on a sheet pan

bowl of green tomato soup

Yield: 6 bowls

Green Tomato Soup with Herbed Oil

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.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients

  • 2 pounds green tomatoes, quartered
  • 2 medium onions, quartered
  • 5 cloves garlic
  • 2 tablespoons plus 1/2 cup olive oil (divided)
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 4 cups kale, chopped
  • 1 cup broth
  • 1/2 cup parsley leaves
  • 1/2 cup basil leaves

Instructions

  1. Preheat the oven to 450 degrees.
  2. 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.
  3. Meanwhile heat the broth and greens to a gentle simmer in sauce pan over low-medium heat. Remove from the heat, cover with a lid and set aside.
  4. When the tomatoes and onions are done roasting combine them in a blender with the greens and broth and process until smooth. Taste and season with more salt and pepper if desired and set aside.
  5. Then blanch the herbs for 30 seconds and cool them in an ice bath. Drain the water from the herbs and squeeze excess water out using your hands.
  6. Place the blanched herbs in a blender with the 1/2 cup olive oil and salt 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.
  7. Plate the soup warm in a bowl with a drizzle of oil and serve.

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© Sher Castellano
Category: soups
MORE SOUP RECIPE YOU’LL LOVE.
Creamy Carrot Ginger Soup with Black Pepper
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Cream of Onion Soup with Caramelized Fennel

Comments

  1. 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.

    Reply

  4. 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!

    Reply

  8. 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!

    Reply

  9. 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.

    Reply

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