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 time
- 20 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
- 3 slice bread (3/4 inch/ 2 cm thick, Note 1)
- 2 tbsp olive oil (or butter)
- 1/4 tsp sweet paprika powder
- 1/8 tsp fine sea salt
- 1/8 tsp black pepper
- a pinch cayenne pepper (to taste, Note 2)
- 1+1/2 lb green tomatoes (unripe, 750 g)
- 1 onion (medium )
- 2 garlic cloves
- 1 tsp curry powder or 1 tablespoon curry paste (Note 3)
- 1 tsp sugar (more to taste)
- 1+1/2 cup 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
- 1
Preheat the oven to 400°F/ 200°C and line a baking sheet with parchment paper.
- 2
Prepare croutons: Remove the bread crust. Cut the bread into circa ¾ inch/ 2 cm large cubes. Place them on the baking sheet.
- 3
Mix the spices in a small bowl.
- 4
Drizzle the bread with olive oil, sprinkle it with the spices, and toss well to coat lightly.
- 5
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).
- 6
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.
- 7
Saute: Heat oil or butter in a medium soup pot. Cook the onions until translucent, 2-3 minutes, stirring frequently.
- 8
Add chopped garlic, curry powder or paste, and sugar. Stir continuously for about 1 minute.
- 9
Add the tomatoes, stir well and cook for 3-4 minutes, occasionally stirring.
- 10
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.
- 11
Blend the soup with an immersion blender.
- 12
Pour in the coconut milk or heavy cream, stir well, and bring the soup to a simmer again. Turn off the heat.
- 13
Add the finely chopped basil and stir. Adjust the taste with salt, pepper, and maybe a bit more sugar if necessary.
- 14
Serve: Garnish with more basil and maybe a few drops of sesame oil if using. Serve with croutons.