Description
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.
Ingredients
Scale
- 1 kg green tomatoes, quartered
- 2 medium onions, quartered
- 5 garlic cloves
- 2 tbsp olive oil
- ½ tsp fine salt
- ¼ tsp black pepper
- 2 cups chopped kale
- 1 potato, diced
- 1 cup vegetable or chicken broth
- ½ tsp baking soda
- ½ cup cream (optional)
Instructions
- 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.
- 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.
- Add the roasted vegetables to the pot.
- Blend until completely smooth and creamy.
- Return the soup to the pot off the 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.
- Ladle the soup into bowls while hot.
- Finish with a drizzle of olive oil, cracked black pepper, or a swirl of cream.
- Prep Time: 10 min
- Cook Time: 40 min
- Category: soup
- Cuisine: Autumn cuisine
Nutrition
- Serving Size: 1 bowl
- Calories: 210 kcal