An easy and delicious roasted green tomato and basil soup to use up the last of your summer tomatoes.
This summer my husband and I were the caretakers of our neighbors garden and we harvested so many tomatoes they were in bowls and buckets all over the house, as well as in jars marinated and pickled(my favorite), and roasted with garlic and herbs and frozen for the winter.
In amongst all of the red tomatoes we ended up with a bunch of unripe green tomatoes and I did not want to waste them. After searching the internet I found a scrumptious green tomato soup recipe from Food & Wine. It is easy, delicious and the perfect way to use up you end of the season tomato crop.
Need more easy recipes to use up your bumper crop of tomatoes?
Here are some of my favorite way to enjoy tomatoes:
Green Tomato Soup and Basil Soup
Roasted Green Tomato and Basil Soup
Ingredients for Tomato Soup
- 2 lbs green tomatoes, sliced in half lengthwise
- 1/4 cup extra-virgin olive oil
- 1 tablespoon kosher salt
- 11/2 teaspoon ground black pepper
- 1 tablespoon unsalted butter
- 1 yellow large onions, coarsely chopped
- 3 garlic cloves, minced
- 1/2 teaspoon crushed red pepper flakes
- 3 cups vegetable stock or chicken stock
- 3/4 cup fresh basil leaves, packed
- 1 teaspoon fresh thyme leaves
Directions for Green Tomato Soup
- Preheat oven to 400 F.
- Toss together the tomatoes, 2 tablespoons olive oil, salt and pepper. Once evenly coated spread in an even layer on a baking sheet, roast for 30 minutes.
- In a stockpot or dutch oven over medium heat add onions, garlic, butter and remaining olive oil(2 tablespoons).
- Cook the mixture until the onions have slightly caramelized, this should take about 8 minutes.
- Sprinkle with the pepper flakes. and stir to combine.
- Add the oven roasted tomatoes and and the stock to the pot and bring to a boil. When the soup comes to a full boil add the basil leaves and wilt over medium heat for about a minute then stir in the thyme.
- Working in batches add the soup to a blender and blend until smooth. Be careful adding hot liquids to your blender. Or use an immersion blender to blend the soup in the pot. Puree soup to desired consistency, you can leave a bit of texture if you like or make it completely smooth.
- Adjust the seasoning and then serve. Add chopped cherry tomatoes and a a few fresh herbs for garnish.
Variations and Substitutions
- Chicken broth or vegetable broth can be substituted for the stock.
- Add homemade croutons and a garnish of plain greek yogurt to your bowl.
- Serve with salad or crusty bread.
How to Store Tomato Soup
Store green or red tomato soup in an airtight container in the refrigerator for up to 2 days.
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THAT’S ALL FOR NOW
I hope that you enjoyed this roasted green tomatoes and basil soup recipe. There are lots of delicious ways to use up your tomatoes, here are some other recipe ideas that you might want to try.
Have you ever made anything with green tomatoes?
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Homemade Roasted Green Tomato and Basil Soup Recipe
An easy and delicious roasted green tomato and basil soup to use up the last of your summer tomatoes.
- Total Time: 1 hour 25 minutes
- Yield: 8 serving 1x
Ingredients
2 lbs green tomatoes, sliced in half lengthwise
1/4 cup extra-virgin olive oil
11/2 teaspoon ground black pepper
1 tablespoon unsalted butter
1 yellow large onions, coarsely chopped
3 garlic cloves, minced
1/2 teaspoon crushed red pepper flakes
3 cups vegetable stock or chicken stock
3/4 cup fresh basil leaves, packed
1 teaspoon fresh thyme leaves
Instructions
Preheat oven to 400 F.
Toss together the tomatoes, 2 tablespoons olive oil, salt and pepper. Once evenly coated spread in an even layer on a baking sheet, roast for 30 minutes.
In a stockpot or dutch oven over medium heat add onions, garlic, butter and remaining olive oil(2 tablespoons).
Cook the mixture until the onions have slightly caramelized, this should take about 8 minutes.
Sprinkle with the pepper flakes. and stir to combine.
Add the oven roasted tomatoes and and the stock to the pot and bring to a boil. When the soup comes to a full boil add the basil leaves and wilt over medium heat for about a minute then stir in the thyme.
Working in batches add the soup to a blender and blend until smooth. Be careful adding hot liquids to your blender. Or use an immersion blender to blend the soup in the pot. Puree soup to desired consistency, you can leave a bit of texture if you like or make it completely smooth.
Adjust the seasoning and then serve. Add chopped cherry tomatoes and a a few fresh herbs for garnish.
- Prep Time: 40
- Cook Time: 45
- Category: Soup
- Method: Cooktop
- Cuisine: American
Yum, I make a lot of soups with roasted veggies – can't go wrong with the enhanced flavors 30 mins. or so in the oven adds!
Glad Patches is good – and hoping soon she is soon seen as a new best friend to the Paris and Pisa.
Time and patience dear friend!
Hello dear Mary, yes I think roasting the vegetables give more depth of flavor. Patches is so sweet, Paris and Pisa are doing their best but they are so jealous. Time and patience for us all.
Lucky you! To be the recipient of all those fresh veggies. I've never eaten pickled tomatoes. But I like things pickled.
Brenda