Roasted Green Tomato Soup : A Comforting recipe

French

This roasted green tomato soup brings together rich aromas, a silky texture, and nourishing ingredients.

Oven-roasted vegetables deepen the flavor, while simple additions create a balanced, comforting bowl perfect for cozy meals and healthy weeknight dining.

Creamy Flavor-Packed Green Tomato and Kale Soup

Green tomatoes are hard to come by where I live, so every visit to London turns into an opportunity to bring back a generous stash.

After discovering how delicious green tomato jam and a vibrant salsa verde can be, I’ve grown quite fond of their bright, distinctive taste.

With a few tomatoes left, I decided to make a creamy soup with kale, loosely inspired by a recipe I once stumbled upon on an American blog.

I was a bit hesitant the first I made it, worried the flavor might be too sharp or overly acidic.

To soften it, I added a potato for natural sweetness and a smoother texture, and I loved the finish it gave.

I also stirred in a little baking soda, a simple trick I’d read about to tame acidity.

The result was a velvety, comforting, beautifully balanced soup I know I’ll return to often.

Ingredients for a Nourishing and Flavorful Green Tomato Soup

• 1 kg green tomatoes, quartered : Their bright tang softens beautifully when roasted, creating a deep, mellow flavor.
• 2 medium onions, quartered : They caramelize in the oven and add gentle sweetness to the soup.
• 5 garlic cloves : Essential for warmth, aroma, and depth of flavor.
• 2 tbsp olive oil : Helps the vegetables roast evenly and enhances their natural taste.
• ½ tsp fine salt : Just enough to season the vegetables without overpowering the delicate flavors.
• ¼ tsp black pepper : Adds a subtle spicy note that complements the tomatoes.
• 2 cups chopped kale : Boosts nutrients, adds color, and rounds out the soup with earthy notes.
• 1 potato, diced : Softens acidity and naturally thickens the soup for a velvety finish.
• 1 cup vegetable or chicken broth : Provides the liquid base and helps blend all the flavors together.
• ½ tsp baking soda : Neutralizes excess acidity and creates a wonderfully balanced taste.
• ½ cup cream (optional) : For extra richness and a smooth, luxurious texture.

Step-by-Step Instructions for the Perfect Roasted Green Tomato Soup

1. Roast the vegetables for maximum flavor

• Preheat the oven to 220°C / 425°F.
• Spread the green tomatoes, onions, and garlic cloves on a baking tray.
• Drizzle with olive oil and season with salt and pepper.
• Roast for 15 minutes, flip the tomatoes, then roast for another 15 minutes, until lightly browned and caramelized.

2. Simmer the broth and vegetables

• In a pot, gently simmer the broth with the diced potato and chopped kale.
• Cover and cook for 10 minutes, until everything is tender and fragrant.

3. Blend and balance the acidity

• Add the roasted vegetables to the pot.
• Blend until completely smooth and creamy.
• Return the soup to the pot, on a medium heat and stir in the baking soda; it will foam slightly as it neutralizes acidity.
• Mix until the bubbles fade completely.
• Adjust seasoning, then stir in the cream if you’d like a richer texture.

4. Serve with a flavorful finishing touch

• Ladle the soup into bowls while hot.
• Finish with a drizzle of olive oil, cracked black pepper, or a swirl of cream.

How to Reduce Acidity in Green Tomato Soup

Green tomatoes are naturally more acidic, but you can easily create a smooth, balanced flavor by using:

• A potato to add natural sweetness
• Roasting, which caramelizes the sugars
• A pinch of baking soda, which neutralizes acidity
• Cream, for those who prefer a richer, rounder finish

Delicious Variations You Can Try

– Spicy version: Add chili flakes or smoked paprika.

– Vegan version: Swap the cream for coconut milk.

– Extra-gourmet version: Serve with parmesan, toasted pumpkin seeds, or garlic croutons.

– Greener version: Blend in spinach or fresh herbs at the end.

Storage and Reheating Tips

This soup keeps extremely well and is ideal for meal prep:

– Refrigerator: Up to 3 days in an airtight container.

– Freezer: Up to 2 months (freeze without cream).

To reheat, warm gently over low heat and add cream at the end if needed.

What to Serve with Green Tomato Soup

Turn this soup into a complete meal with:

• Homemade croutons
• Garlic-rubbed toasted bread
• A Mortadella Croque-Monsieur Without Béchamel
• A crunchy green salad
• Seeded crackers or herbed crostini

Other soups to try

• Roasted butternut Squash soup
• creamy carrot soup
• Creamy Roasted Pumpkin Soup
• Green lentil creamy soup