Prep 10 mins
Cook 35 mins
Perfect for fall weather, or when your tomato crop is taking too long to turn. Freezes BEAUTIFULLY!
Make and share this Green Tomato Soup recipe from Food.com.
- Heat oil in a large 4 quart pot over medium high heat.
- Add bacon and cook until browning.
- Add scallions, garlic and bay leaf until all is tender and cooked through.
- Add salt, pepper and tomatoes and stir well, then add broth and water.
- Bring to a simmer and cover partially for 35 minutes.
- Taste to adjust seasoning if need be.
I doubled the recipe, using 2 large onions (instead of scallions), extra garlic, and about a pound of very meaty bacon ends (trimmed of excessive fat). Kielbasa works wonderfully with this, too.
To make it heartier, I'll add a can or two of cannelini beans or Great Northerns.
WONDERFUL FLAVOR! A dollop of light sour cream finishes it beautifully.
I've got about 200 pounds of green tomatoes, and I think I'll make this a time or two before they ripen.
A friend "gifted" me with lots and lots of green tomatoes and this was one of the recipes I picked to use them. While this wasn't to my taste, the giver of the tomatoes loved the soup so our rating averages out to a 4.
This soup was very good and a great way to use up some of those green tomatoes left in the garden. I made a few adjustments: used onion instead of scallion, 2 cups broth and 1 cup water, simmered it for over an hour (wasn't fond of the crunchy texture) added 1/4 cup milk at the end and then pureed with a stick blender. I sprinkled extra bacon on the top to serve. It was very well received! Thanks for posting!