Green Tomato Soup

A couple weeks ago I had the fortune of inheriting a hefty bag of green tomatoes from the farm. They were the last remnants of the glut of unripe tomatoes we harvested before we pulled up the vines in late September. Most of their compatriots had ripened off the vine, and these stragglers were begging for a bit of end-of-season special attention.

Well, much to my dismay, the internet is a wasteland when it comes to searches involving the words “green” and “tomato” – almost everything one finds are variations on the fried variety, which, though I’m sure they offer most avid cooks bucketloads of culinary possibility, weren’t quite what I was looking for.

So, I made soup.

It’s creamy, spicy, aromatic, and luscious. And vegan. Crazy, I know. That one just kinda happened.

The base is really simple – equal parts green tomatoes and potatoes simmered in vegetable stock with onions, garlic, and spices, and then blended with coconut milk and thai green chili paste.

I was in a meticulous mood so I mandolined the one last tomato into thin slices, and topped the soup with one cross-sectioned tomato slice, coconut flakes fried in sea salt and coconut oil, and a sprinkle of hawai’ian red lava salt (still have plenty of those salts from summer tour!).

It’s soup time!

Green Tomato Soup with thai green curry and coconut
(adapted from 28 Cooks)

olive oil
1 large onion, chopped
2 cloves garlic, minced
1/2 tsp. cumin seed
3 cups potatoes, diced
3 cups green tomatoes, diced
2 cups vegetable stock
1 can (1 oz) coconut milk
1 tbsp green curry paste

Get a big pot. Cook the onion with a bit of olive oil till fragrant. Toss in the garlic and cumin. Stir and cook until all fragrant and starting to soften, a couple more minutes. Add the potatoes and tomatoes, stir and cook until mixed, a few more minutes. Add the stock and bring to a boil. Lower the heat, cover, and let simmer 20-30 minutes until the potatoes are tender. Add the coconut milk and curry paste, stir through, and season with salt. Blend with an immersion blender until smooth. Serve.

I a double+ recipe, cause I had a lot of green tomatoes. It worked very well. It’s next to foolproof. My hard, tart, luminous green tomatoes found a good home.

You have no excuse not to make this right now. If you can still find green tomatoes, that is. Always next year.

This entry was published on Friday, November 11, 2011 at 1:44 am. It’s filed under recipes and tagged , , , , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

2 thoughts on “Green Tomato Soup

  1. I’ve never used green tomatoes, but this recipe looks divine, as does the soup. I love the little island of decoration in the middle – so pretty.

  2. Thanks! You should give it a try, it’s very unique and comforting.

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