Roasted Green Tomato Soup

Roasted Green Tomato Soup

When it comes to green tomatoes, most folks turn to frying.  We can always get behind some crisp-fried green tomatoes, but sometimes we need something a little lighter.  Roasting the tomatoes with onions and garlic, then whipping them up into a quick soup, is just the thing.  It's vegan, rich in vitamins, and (drizzled with herb oil) beautiful in the bowl. 


  • 2 lb green tomatoes, stems removed, quartered
  • 2 medium onions, peeled and quartered
  • 5 cloves garlic, peeled
  • 2 tbsp olive oil
  • 4 cups kale, chopped
  • 3-4 cups vegetable broth, plus more as needed
  • 1 tbsp sugar
  • Salt and pepper, to taste
  • Herb Oil, for serving


    1. Preheat the oven to 425°F.
    2. Spread the tomatoes out on a sheet pan and nestle in the onions and garlic cloves. Drizzle on the olive oil and season with salt and pepper.
    3. Roast for 15 minutes, or until softened.  Using tongs or a spatula, turn the vegetables over and roast for another 15 minutes or until browned and caramelized on both sides. 
    4. Meanwhile, combine the broth and the greens in a large stock pot.  Simmer over low heat, covered, for 10 minutes.
    5. When the tomatoes are done roasting, combine them in a blender or a food processor along with the broth, greens, and sugar. With the lid removed, carefully process until smooth (if your soup is hot, the pressure beneath a lid may cause it to splatter.  Season with salt and pepper, to taste. If the soup is too thick, thin with a little more broth.
    6. If needed, return the soup to the pot to rewarm. Serve with a generous drizzle of olive oil or Herb Oil.
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