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
- Preheat the oven to 425°F.
- 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.
- 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.
- Meanwhile, combine the broth and the greens in a large stock pot. Simmer over low heat, covered, for 10 minutes.
- 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.
- If needed, return the soup to the pot to rewarm. Serve with a generous drizzle of olive oil or Herb Oil.