Roasted Green Tomato Soup | Milwaukee North Shore Moms

Last year was the first time we’ve grown tomatoes in Wisconsin, and at the end of the season, we were left with what felt like 100 pounds of green tomatoes. I found a green tomato soup recipe from With Food and Love, and adapted the below recipe from it.  This soup is so delicious that when the weather started to cool this fall, I was completely fine with all of the unripened tomatoes left on our plants because I couldn’t wait to make this soup again.

ROASTED GREEN TOMATO SOUP

Yield: 6 Bowls

Ingredients

2 pounds green tomatoes, quartered
2 medium onions, quartered
5 cloves garlic
3 tablespoons olive oil
1 teaspoon fine sea salt
1/4 teaspoon black pepper
4 cups kale, chopped (see notes)
1 cup broth ( add more or less depending on how thick you want the soup)
1/2 teaspoon crushed red pepper flakes (optional)
1/4 cup fresh basil leaves

Instructions

1. Preheat the oven to 425 degrees.
2. Spread the tomatoes on a sheet pan drizzle on 2 T olive oil, and season with salt and pepper.
3. Roast for 15 minutes, and remove from the oven. Flip the tomatoes and roast for another 15 minutes or until browned and caramelized.
4. Meanwhile, heat 1 T olive oil in a pan on medium-low heat, saute onions for 3-4 minutes, add the garlic and reduce heat to low, and cook until the onions become caramelized, stirring regularly. Set aside.
5. Simmer the broth, crushed red pepper flakes, and greens in a large pot (big enough for all of the soup) over low heat and simmer, covered with a lid, for 10 minutes.
6. When the tomatoes are roasted, combine them in a large bowl with broth, onions, garlic, greens, and fresh basil. Keep the pot you simmered the kale in on the stove. I make a double batch, and it won’t all fit in my blender. Working in batches, process in a blender until smooth. Pour each batch from the blender back into the soup pot. Taste and season with more salt and pepper if desired and set aside.

Serve with good sourdough bread and enjoy!

Notes:
Baby kale, spinach, baby spinach and collard greens are all good kale substitutes.
I tried a shortcut by skipping the blender and using my immersion blender in the pot- this did NOT work well.

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