4.7 from 54 votes
Easy Green Tomato Soup
Smooth and beautiful green tomato soup served with croutons and basil. A simple and delicious way of using unripe green tomatoes at the end of the season.
Prep Time
20 mins
Cook Time
20 mins
Servings: 4
Calories: 296 kcal
Course:
Appetizer , Soup
Cuisine:
American
Ingredients
Homemade croutons:
- 3 lices bread ¾ inch/ 2 cm thick, Note 1
- 2 tablespoons olive oil or butter
- ¼ teaspoon sweet paprika powder
- ⅛ teaspoon fine sea salt
- ⅛ teaspoon black pepper
- pinch of cayenne pepper to taste, Note 2
Green tomato soup:
- 1 ½ lb green tomatoes unripe, 750 g
- 1 onion medium
- 2 garlic cloves
- 1 teaspoon curry powder or 1 tablespoon curry paste Note 3
- 1 teaspoon sugar more to taste
- 1 ½ cups vegetable stock or chicken stock, 350 ml
- 1 cup coconut milk or heavy cream, 240 ml
- 10 leaves basil more for garnish
- Fine sea salt and black pepper to taste
- a few drops sesame oil optional
Instructions
Make the croutons:
- Preheat the oven to 400°F/ 200°C and line a baking sheet with parchment paper.
- Prepare croutons: Remove the bread crust. Cut the bread into circa ¾ inch/ 2 cm large cubes. Place them on the baking sheet.
- Mix the spices in a small bowl.
- Drizzle the bread with olive oil, sprinkle it with the spices, and toss well to coat lightly.
- Bake for 10 to 12 minutes, tossing halfway. The croutons should be golden brown, crisp outside, but just a bit soft in the middle. If using white bread for the croutons, check after 8-9 minutes already; the white bread croutons should be golden (not brown, not too dark).
Cup of Yum
Green tomato soup:
- Prepare vegetables: Clean, dry, and chop the green tomatoes. Set them aside. Chop the onion and set it aside. Chop the garlic and set it aside separately.
- Saute: Heat oil or butter in a medium soup pot. Cook the onions until translucent, 2-3 minutes, stirring frequently.
- Add chopped garlic, curry powder or paste, and sugar. Stir continuously for about 1 minute.
- Add the tomatoes, stir well and cook for 3-4 minutes, occasionally stirring.
- Simmer: Add the stock and bring everything to a boil. Cover the pot and simmer on medium-low heat for 20-25 minutes or until the green tomatoes are soft.
- Blend the soup with an immersion blender.
- Pour in the coconut milk or heavy cream, stir well, and bring the soup to a simmer again. Turn off the heat.
- Add the finely chopped basil and stir. Adjust the taste with salt, pepper, and maybe a bit more sugar if necessary.
- Serve: Garnish with more basil and maybe a few drops of sesame oil if using. Serve with croutons.
Notes
- I use sourdough bread. You can make the croutons with white bread as well. In this case, check them sooner during baking; they should be only golden, not too dark.
- You can use any other spices or spice mixtures to season the bread croutons.
- I often use a mild yellow curry powder or paste. Use your favorite sort and adjust the amount according to taste and heat tolerance.
Nutrition Information
Serving
1g
Calories
296kcal
(15%)
Carbohydrates
26g
(9%)
Protein
6g
(12%)
Fat
21g
(32%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Trans Fat
0.01g
Sodium
562mg
(23%)
Potassium
564mg
(16%)
Fiber
3g
(12%)
Sugar
11g
(22%)
Vitamin A
1417IU
(28%)
Vitamin C
43mg
(48%)
Calcium
73mg
(7%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 296
% Daily Value*
| Serving | 1g | |
| Calories | 296kcal | 15% |
| Carbohydrates | 26g | 9% |
| Protein | 6g | 12% |
| Fat | 21g | 32% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.01g | 1% |
| Sodium | 562mg | 23% |
| Potassium | 564mg | 12% |
| Fiber | 3g | 12% |
| Sugar | 11g | 22% |
| Vitamin A | 1417IU | 28% |
| Vitamin C | 43mg | 48% |
| Calcium | 73mg | 7% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.