Have an abundance of green tomatoes at the end of the growing season? Make this delicious roasted green tomato soup. I love to serve this soup in a sourdough bread bowl and drizzle it with homemade pesto.
Make Green Tomato Soup!
I tend to have lots of green tomatoes left when the gardening season slows down.
You can take steps to ripen green tomatoes or use them in delicious recipes like this simple soup or make smoked tomatoes with them, too.
You can even use smoked tomatoes in this recipe instead of roasting them in an oven!
If you want more soup recipes, check out my old-fashioned green bean soup, my golden glow soup, or my recipe for traditional Croatian grah of white beans and smoked pork.
Jump to:
Equipment
- A baking sheet and soup or stock pot.
- Blender or immersion blender.
Ingredients
This soup recipe uses only a few simple ingredients and the green tomatoes.
- Unripe GREEN Tomatoes | sliced in half or quartered. Yes, you can use cherry tomatoes.
- Red Onion | or other sweet onions, quartered
- Fresh Garlic |
- Stock or Bone Broth | meat or vegetable stock, you can also use chicken feet bone broth.
- Olive Oil
- Sea Salt & Pepper
- Fresh Pesto | for serving, optional. I have a great mortar and pestle pesto recipe you can try.
- Round Sourdough Bread Boule | for serving the soup in, entirely optional.
❁ You’ll find the exact amount of each ingredient below in the recipe card. Make sure to select 'cook mode' to keep your screen from turning off as you make it. You can also print the recipe.
Instructions
Step 1:
Preheat the oven to 425° Fahrenheit.
Prep everything. Slice the tomatoes in half or quarter them, peel the garlic cloves and leave them whole, quarter the onions, and chop the carrots finely.
Step 2:
Spread the tomatoes, outer-skin-side down on a sheet pan with the onions and garlic cloves. Drizzle everything with two tablespoons of olive oil and season with salt and pepper.
Roast for 15 minutes, and remove from the oven. Flip the tomatoes and roast for another 15 minutes or until browned and caramelized.
Step 3:
After flipping the tomatoes, add the rest of the olive oil in a heavy stock pot and saute the carrots until golden brown. Add the stock and bring to a simmer.
When the tomatoes are done roasting, combine them in a blender with the broth and greens. Process until smooth. You can also use an immersion blender.
Taste and season with more salt and pepper if desired and set aside.
Serve the soup hot in bowls or sourdough bread bowls and with a generous dollop of fresh pesto on top, along with more olive oil and cracked black pepper.
Grated parmesan is also fantastic.
Hint: make this recipe using smoked green tomatoes instead of oven-roasted!
Substitutions & Variations
- Coconut Milk | Replace some or all of the stock or broth with coconut milk.
- Beans | Add canned or cooked dried beans into the soup.
- Barley | Add rinsed pearl barley into the soup and simmer for 35 minutes.
- Corn | Fresh or frozen corn kernels are excellent in this soup.
- More Vegetables | Add more garden vegetables like zucchini, parsnips, or carrots.
- Cheese | grate parmesan or asiago on top of the soup right before serving.
- Meat | Add shredded chicken to this soup.
Storage, Freezing, & Reheating
Roasted tomato soup soup will stay fresh for up to 5 days, covered, in the refrigerator.
To reheat soup: ladle your desired portion into a pot and heat it on medium-low until it reaches the desired temperature.
To freeze soup: let the soup cool down a bit first.
Ladle soup into plastic freezer-safe heavy-duty bags, silicone bags, or silicone souper cube trays (my favorite; they're amazing). If using plastic, let the soup come down to room temperature first.
Soups and stews can be popped out of the Souper Cubes once frozen and stacked neatly in your freezer for better organization.
FAQ
Green tomatoes have a tart and tangy flavor with a firm, slightly crunchy texture. They lack the sweetness of ripe red tomatoes and may have subtle earthy undertones. Their unique taste makes them well-suited for frying, pickling, fermenting, or adding a tangy twist to savory dishes like in green tomato soup.
Yes, raw green tomatoes are safe to eat in moderation. While they are less commonly consumed raw, they are not inherently toxic or harmful. Some people may be more sensitive to the acidity of green tomatoes, and consuming large quantities could lead to digestive discomfort. When consuming raw green tomatoes, it's advisable to do so in small amounts and to consider personal taste preferences and sensitivities.
Many gardeners find themselves with an excess of green tomatoes as autumn approaches. People use green tomatoes for their tartness and firmness. They're commonly fried to create a crispy dish, pickled for tangy condiments, or added to salsas and salads to provide a zesty flavor. Green tomatoes add a unique twist to various recipes, thanks to their distinct taste and texture.
Related Recipes
Looking for more soup recipes? Try these traditional favorites:
📖 Recipe
Equipment
- Baking sheet
- Soup or Stock Pot
- Immersion blender or blender
Ingredients
- 2 lbs green tomatoes sliced in half or quartered
- 2 medium red onions or other sweet onion, quartered
- 2 medium carrots chopped
- 4 cloves garlic peeled, left whole
- 4 tablespoons olive oil divided
- 4 cups broth or stock meat or vegetable stock
- 4 tablespoons fresh pesto for serving, optional
- round sourdough bread boule for serving the soup in optional
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper or to taste
Instructions
- Preheat the oven to 425° Fahrenheit.
- Prep everything. Slice the tomatoes in half or quarter them, peel the garlic cloves and leave them whole, quarter the onions, and chop the carrots finely.
- Spread the tomatoes, outer-skin-side down on a sheet pan with the onions and garlic cloves. Drizzle everything with two tablespoons of olive oil and season with salt and pepper.
- Roast for 15 minutes, and remove from the oven. Flip the tomatoes and roast for another 15 minutes or until browned and caramelized.
- After flipping the tomatoes, add the rest of the olive oil in a heavy stock pot and saute the carrots until golden brown.
- Add the stock and bring to a simmer.
- When the tomatoes are done roasting, combine them in a blender with the broth and greens. Process until smooth. You can also use an immersion blender.
- Taste and season with more salt and pepper if desired and set aside.
- Cut the top off of a round sourdough boule and scoop out the insides; serve the soup hot in sourdough bread bowls or regular bowls with a generous dollop of fresh pesto on top, along with more olive oil and cracked black pepper. Grated parmesan is also fantastic.
Notes
- Coconut Milk | Replace some or all of the stock or broth with coconut milk.
- Beans | Add canned or cooked dried beans into the soup.
- Barley | Add rinsed pearl barley into the soup and simmer for 35 minutes.
- Corn | Fresh or frozen corn kernels are excellent in this soup.
- More Vegetables | Add more garden vegetables like zucchini, parsnips, or carrots.
- Cheese | grate parmesan or asiago on top of the soup right before serving.
- Meat | Add shredded chicken to this soup.
Comments
No Comments