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bowl of green tomato cream soup topped with croutons and basil.
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4.67 from 15 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 Time20 minutes
Cook Time30 minutes
Course: Appetizers, Soup
Cuisine: American
Diet: Vegan, Vegetarian
Servings: 4
Calories: 296kcal
Author: Adina

Equipment

Ingredients

Homemade croutons:

  • 3 slices 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).

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

  1. 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.
  2. You can use any other spices or spice mixtures to season the bread croutons.
  3. 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

Serving: 1g | Calories: 296kcal | Carbohydrates: 26g | Protein: 6g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Sodium: 562mg | Potassium: 564mg | Fiber: 3g | Sugar: 11g | Vitamin A: 1417IU | Vitamin C: 43mg | Calcium: 73mg | Iron: 4mg