Creamy Green Tomato Soup
This is my one of my favorite green tomato recipes. During the end of Summer, I love picking our green tomatoes and making a big pot of this green tomato soup. This tastes just like fresh roma tomato soup, but slightly more tart. Sometimes my family likes it served with crusty Italian bread, sometimes I make green tomato cheese sandwiches to dip it in, sometimes I make it for myself to enjoy all week for lunch, and sometimes I make a couple extra batches to freeze for Winter! Even though it’s made with unripe green tomatoes, when roasted with onions and garlic, and then blended with vegetable broth and heavy cream, a very creamy tomato soup is made, making you question why you ever doubted the beauty of a green tomato! Looking for more green tomato recipes? Try my Green Tomato Pie (tastes like apple pie!), Green Tomato Sauce (for spaghetti), Green Tomato Salsa, and Green Tomato Relish!
Ingredients
What kind of green tomatoes are best for tomato soup?
I recommend roma, beefsteak or heirloom green tomatoes to make the tastiest tomato soup, but in a pinch, any green tomato will work! You can use completely green tomatoes, tomatoes starting to change, or you can use a variety of green and red tomatoes!
How to make Tomato Soup with Green Tomatoes
Spread quartered green tomatoes, onion and minced garlic in a 9×13 baking dish. Drizzle with olive oil and mix it all together. Bake until tomatoes soften up, about 30 minutes. Add tomatoes, onions and garlic into the food processor. You might need to this in batches depending on food processor size (I always do). Pulse until you have a tomato puree mixture. Pour into a medium sized soup pot and heat up. Add vegetable broth.. Add heavy cream… And stir until a creamy thick tomato soup forms, about 10 minutes. Taste and add more salt and pepper if you think it needs it. Serve in bowls. We love it sprinkled with parmesan cheese on top! Enjoy!
Can I add greens?
Yes, you can add kale or spinach greens to this soup if you’d like. There’s 2 ways: to sneak them in, add the greens to the food processor, pulsing them with the tomatoes. Or add baby greens to the pot when you add in the broth and heavy creamy, stirring them until they’re wilted.
Freezing and Storing Leftovers
Store leftover tomato soup in an airtight container in the fridge for up to 4-5 days. To freeze it, place in freezer safe containers or freezer bags, for up to 6 months. Once ready to serve, defrost and then reheat on the stovetop or microwave. Pin for later:
