This being 12 Tomatoes, we were looking for a great, fresh tomato soup recipe to enjoy. After some thought, we finally agreed: green tomato soup! Yes, you don’t always need red tomatoes to enjoy a great winter soup with a flavor many aren’t accustomed to. Green tomatoes can be unripe regular tomatoes, or they can come in perpetually green varieties like the Green Zebra. What you’ll end up with is a less acidic taste with a hint of sweetness. Some even compare the taste to that of a zucchini.
When choosing a good green tomato soup, we wanted something that complimented the unique flavor profile. Garlic, of course, is a favorite ingredient in any good soup, and we also added in some coriander seeds, dill, a little honey to add just a hint of sweetness, and then we got the most of our saltiness in with bacon. Garnish with some dill or extra vegetables for presentation. Keep reading below for our favorite green tomato soup recipe…
Green Tomato Soup recipe
(makes 4-6 servings)
- 1 medium onion, thinly sliced
- 1/3 cup diced carrots
- 1 teaspoon whole coriander seeds
- 2 cloves garlic, minced
- 3lbs green tomatoes, cored and roughly chopped
- 2 cups chicken broth
- 1 1/4 teaspoons kosher salt
- black pepper to taste
- 4 slices bacon
- 1/3 cup creme fraiche
- 2 tablespoons chopped fresh dill
- 1 teaspoon thyme
- 1 tablespoon honey
- Melt the butter in a large pot over medium-high head. Add the onion and carrot and cook, stirring occasionally, until the onions turn translucent.
- Meanwhile, crush the coriander with a mortar and pestle or the side of a knife. Add it to the pot along with the garlic and saute for another 3 minutes.
- Stir in the tomato, stock, salt, and pepper, then bring to a boil. Reduce the heat to medium-low to bring the soup to a simmer and cook for another 30 minutes.
- Meanwhile, cook the bacon in a skillet until crisp, then transfer the bacon to a paper-towel lined plate.
- Using a food processor or blender, puree the soup until smooth (this may take a few batches in a blender). return the soup to the pot to medium heat and stir in the creme fraiche along with the dill, thyme, and honey. Cook for another minute or two. Taste and adjust the seasonings as desired. Serve hot.
Recipe adapted fromNY Times