Roasted Green Tomato Soup
Use your unripe green tomatoes in this delicious oasted green tomato soup!
Servings: 4
Calories: 285kcal
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
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.
Nutrition
Calories: 285kcal | Carbohydrates: 25g | Protein: 5g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 1mg | Sodium: 1424mg | Potassium: 654mg | Fiber: 5g | Sugar: 15g | Vitamin A: 7356IU | Vitamin C: 60mg | Calcium: 83mg | Iron: 2mg
