Lou's Green Tomato Soup

READY IN: 1hr 30mins
Recipe by Its loose again

I garden. At the end of the year I had a lot of green tomatoes whose blossom end had not blushed, thus they will never ripen. This is a recipe I created to use green tomatoes. This year I'll make a lot more and freeze it.

Top Review by Chef Emstar

I made this 2 years in a row with my leftover green tomatoes at the end of the growing season and I just forgot to review it. Its absolutely fabulous! It has a nice curry type of flavor with just the right balance of sweet and spicy. I left out the green pepper and the milk and canned it with a little bit of lemon juice added to make sure that no one got botulism. Everyone that I shared it with loved it and asked if I had enough to spare another jar. Thank you so much for sharing such a yummy way to avoid wasting those last green tomatoes before the frost.

Ingredients Nutrition


  1. Heat the oil in a large heavy pot over medium heat.
  2. Add the onions, garlic, ginger, coriander and cumin and cook, stirring, until the onions are soft and translucent, about 5 minutes.
  3. Add the tomatoes, pepper, potatoes, broth, chili pepper and sugar.
  4. Bring to a boil, reduce heat to low, and simmer, covered, for 30 minutes.
  5. Purée the soup in batches in a blender or food processor (the blender will give you a smoother purée).
  6. Return the soup to a pot and add the milk and salt.
  7. Heat to a simmer.
  8. Serve garnished with a dollop of yogurt, cashews, and cilantro leaves.

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