I made this soup the year my neighbors left us in charge of their garden for a month. What followed was an abundance I was completely unprepared for. Red tomatoes in bowls. Tomatoes in buckets. Tomatoes lined up along the kitchen counter like they were waiting for something. I marinated them and pickled them and roasted them with garlic and herbs and tucked them in the freezer for winter.
And then there were the green tomatoes. Pounds of them. Lots of green tomatoes, actually. Unripe and unlikely, sitting there at the end of the Indian summer with nowhere to go.
I was not about to waste them.
After a little searching I found a roasted green tomato soup recipe that looked promising. It turned out to be one of the best soups I have ever made. The roasting concentrates the flavor and softens that sharp, tart edge that raw green tomatoes have. Add a yellow onion, a few garlic cloves, fresh basil leaves, and a good pour of chicken broth or vegetable broth, and what you get is something silky and complex and deeply satisfying.
If you grow tomatoes, or know someone who does, you will end up with green tomatoes at the end of the season. This is exactly what to do with them.
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Why Roast Green Tomatoes for Soup?
Roasting is the step that makes this green tomato soup recipe. Spread the tomatoes in a single layer on a baking sheet with a few tablespoons of olive oil, black pepper, and kosher salt, and roast at 400 degrees for thirty minutes. The heat draws out the moisture, deepens the flavor, and transforms something sharp and acidic into something mellow and almost sweet.
Unripe green tomatoes have a tartness that can be bracing when they are raw. Roasted tomatoes are an entirely different thing. That is the whole secret of this soup.
What You Need to Make This Soup
The ingredient list is short and the technique is simple. Here is what goes into the pot:
Green tomatoes. Two pounds, sliced in half lengthwise. These are unripe green tomatoes, not tomatillos. If your garden gave you a whole lot of them at the end of the season, this soup is the answer.
Olive oil. A quarter cup total, divided between the roasting pan and the soup pot. Use good olive oil here. It is part of the flavorful base.
Yellow onion. One large onion, coarsely chopped. The yellow onion sweetens as it cooks and gives the soup a rich, flavorful base.
Garlic cloves. Three, minced. Non-negotiable.
Unsalted butter. One tablespoon, for the soup pot.
Red pepper flakes. Half a teaspoon for a gentle heat. Add more if you like spicy soups.
Chicken broth or vegetable broth. Three cups. Either works beautifully. Use vegetable broth to keep it vegetarian.
Fresh basil leaves. Three quarters of a cup, packed. This is not the place for dried basil. Fresh basil gives the soup its signature flavor.
Fresh thyme. One teaspoon. Stirred in at the end.
Black pepper and kosher salt or sea salt. Season as you go and adjust at the end.
How to Make Roasted Green Tomato Soup
Preheat your oven to 400 degrees. Toss the green tomatoes with two tablespoons of olive oil, salt, and black pepper. Spread in a single layer on a baking sheet and roast for thirty minutes until softened and lightly caramelized.
While the tomatoes roast, heat a Dutch oven or soup pot over medium heat. Add the remaining two tablespoons of olive oil and one tablespoon of unsalted butter. Add the yellow onion and garlic cloves and cook over medium heat, stirring occasionally, until the onions have slightly caramelized. This takes about eight minutes. Sprinkle with the red pepper flakes and stir to combine.
Add the roasted tomatoes and the chicken broth or vegetable broth to the pot and bring to a full boil. When the soup comes to a boil, add the fresh basil leaves and wilt over medium-low heat for about a minute. Stir in the thyme.
Use an immersion blender to puree the soup right in the pot. Or transfer the tomato mixture in batches to a food processor or blender. Be careful adding hot liquids to a blender. Puree soup to your desired consistency. You can leave a bit of texture or make it completely smooth.
Adjust the seasoning with salt and black pepper and serve.
How to Serve Green Tomato Soup
This soup is wonderful on its own with a piece of crusty bread. A few other ideas:
Top with a swirl of heavy cream or sour cream and a few fresh basil leaves. Add homemade croutons for crunch and a bit of texture. A handful of cherry tomatoes on top makes it beautiful. A sprinkle of parmesan cheese is never wrong. A drizzle of plain Greek yogurt works in place of cream for a lighter option.
Serve it in a big mug on a cold fall afternoon. It is one of those cozy soup recipes that tastes even better the next day.
Variations and Substitutions
Vegetable broth or vegetable stock can be used in place of chicken broth to make this a fully vegetarian soup.
For a creamy green tomato soup, stir in a splash of heavy cream or a few tablespoons of coconut milk at the end before serving.
Add a bay leaf to the pot while the soup simmers for extra depth. Remove before blending.
A splash of vinegar at the end brightens the whole pot and balances the richness.
Red tomatoes or ripe tomatoes can be mixed in with the green for a different flavor profile. You will lose some of the beautiful pale color but the result is closer to a classic red tomato soup. Both are delicious.
How to Store Green Tomato Soup
Store cooled soup in an airtight container in the refrigerator for up to four days. It also freezes beautifully. Pour into freezer-safe containers and freeze for up to three months. Thaw overnight in the refrigerator and reheat gently on the stovetop over medium heat.
More Ways to Use Up Your Tomato Crop
If green tomatoes sent you here, you might also love these:
Marinated Cherry Tomatoes with Fresh Herbs
How to Make Easy Pan Roasted Tomatoes
And if you are ready for soup season, here is the full collection: Easy Fall and Winter Soup Recipes to Make on Repeat.
I hope this green tomato soup recipe becomes one of your end of season traditions. If you end up with enough tomatoes for a second batch, it freezes beautifully. Next time I make it I want to try it with a handful of green bell peppers for a little extra depth. Drop a comment below if you make it. I would love to know how you made it your own.
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Print
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 add a few fresh herbs for garnish.
Notes
Recipe from Food and Wine
- 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