Creamy green tomato soup, made with roasted green tomatoes, onions and garlic. Once baked, tomatoes are blended with vegetable broth and heavy cream making a velvety smooth fresh tomato soup. Save this recipe for your Summer garden!
Creamy Green Tomato Soup
This is one of my favorite green tomato recipes. At the tail end of Summer, when the garden is bursting and the tomatoes just won’t turn red fast enough, I love picking a basketful of green ones and making a big pot of this creamy green tomato soup. It tastes a lot like fresh Roma tomato soup—but with a little tangy twist that makes it feel extra special.
Sometimes my family likes it with thick slices of bread machine Italian bread on the side. Other times, I’ll throw together some grilled cheese sandwiches for dipping—because nothing beats that combo, right? I’ll often make a batch just for myself to enjoy all week for lunch, and when I’m feeling extra on top of things, I’ll double it up and freeze a few containers for cozy Winter meals. It reheats beautifully!
Need all the recipe ideas for in-season green tomatoes? Start with this soup, and then make sure to try my green tomato sauce with basil next—it’s another end-of-summer lifesaver.
What kind of green tomatoes are best for tomato soup?
I recommend roma, beefsteak or heirloom green tomatoes to make the tastiest tomato soup, but in a pinch, any green tomato will work!
You can use completely green tomatoes, tomatoes starting to change, or you can use a variety of green and red tomatoes!
How to make Tomato Soup with Green Tomatoes
Spread quartered green tomatoes, onion and minced garlic in a 9×13 baking dish.
Drizzle with olive oil and mix it all together.
Bake until tomatoes soften up, about 30 minutes.
Add tomatoes, onions and garlic into the food processor. You might need to this in batches depending on food processor size (I always do).
Pulse until you have a tomato puree mixture.
Pour into a medium sized soup pot and heat up.
Add vegetable broth..
Add heavy cream…
And stir until a creamy thick tomato soup forms, about 10 minutes. Taste and add more salt and pepper if you think it needs it.
Serve in bowls. We love it sprinkled with parmesan cheese on top! Enjoy!
Freezing and Storing Leftovers
Store leftover tomato soup in an airtight container in the fridge for up to 4-5 days.
To freeze it, place in freezer safe containers or freezer bags, for up to 6 months. Once ready to serve, defrost and then reheat on the stovetop or microwave.
Pin for later:
Roasted Green Tomato Soup (No Basil, No Kale)
PrintIngredients
- 3 pounds green tomatoes quartered
- 1 medium yellow onion chopped
- 4 cloves garlic minced
- 3 tablespoons olive oil
- Salt + pepper
- 3 cups vegetable broth
- 1/2 cup heavy cream
Instructions
- Preheat oven to 425 degrees F.
- Spread tomatoes, onions and cloves of garlic in a 9×13 pan. Drizzle with olive oil.
- Bake for 30 minutes, or until tomatoes soften up and start bursting.
- Let tomatoes cool for a few minutes and then put tomatoes/onions/garlic in a food processor. Season with salt and pepper.
- Pulse until pureed.
- Pour this green tomato mixture into a medium sized soup pot over medium heat.
- Add vegetable broth and heavy cream, stirring until a smooth tomato soup forms, about 10 minutes. Taste and adjust the seasoning, adding more salt and pepper if needed.
- Serve in bowls adding parmesan cheese or fresh basil on top. Enjoy!
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