Easy Green Tomato Soup

The first frost put an end to my tomato plants, which left me with a pile of green tomatoes that were never going to ripen. Rather than waste them, I turned them into a soup. Green tomatoes are tangy and slightly tart, and roasting them with onion and garlic softens that sharpness and brings out their natural sweetness. It’s a warming bowl for a cold autumn day, and a great way to use up your end-of-season harvest.

Serves: 4  |  Prep: 10 minutes  |  Cook: about 45 minutes

Ingredients

• 800g green tomatoes, quartered
• 1 large onion, roughly chopped
• 3 garlic cloves, left whole in their skins
• 2 tbsp olive oil
• 1 medium potato, peeled and diced (this makes the soup creamy)
• 750ml vegetable stock
• 1 tsp dried thyme or mixed herbs
• Salt and black pepper
• 1 tsp sugar, only if the soup is too sharp
• To serve: a swirl of cream or soured cream (optional), fresh herbs and crusty bread

Method

1. Heat the oven to 200°C (180°C fan). Spread the tomatoes, onion and garlic on a large roasting tray.
2. Drizzle with the olive oil, season with salt and pepper and toss together.
3. Roast for 30 minutes, until the tomatoes are soft and starting to colour at the edges.
4. Meanwhile, put the potato and stock in a large saucepan and simmer for 10 to 15 minutes until the potato is tender.
5. Squeeze the roasted garlic out of its skins and add it to the pan along with the roasted tomatoes, onion and thyme.
6. Simmer for 10 minutes, then blend until smooth.
7. Taste and adjust the seasoning. Add the teaspoon of sugar if the soup is too sharp.
8. Serve hot with a swirl of cream, a few herbs and crusty bread.

Tips

• Too tangy? Green tomatoes vary a lot in acidity. Add sugar a pinch at a time until it tastes balanced.
• Want it vegan? Skip the cream and finish with a little olive oil instead.
• Make it heartier: Stir in a handful of red lentils with the potato.
• Storing: Cool completely, then keep in the fridge for up to 3 days or freeze for up to 3 months.

Have you got a favourite way to use up green tomatoes? Let me know in the comments or send me a message. If you enjoy the recipe, listen to episode 684 of The Veg Grower Podcast, where I talk about the frost, harvesting sweet potatoes and the compost bins.