Green Tomato Soup

Green Tomato Soup Served with Cream. Image: Supplied.

Green tomato soup – Wholesome and loaded with flavour

Indulge in this winter warmer when the rain is pouring and the wind howling outside.

Green Tomato Soup

Green Tomato Soup Served with Cream. Image: Supplied.

Winter is here and many of us are scrambling to get quick, warm and wholesome meals on the dinner table. This green tomato soup recipe is an excellent choice for a winter’s evening. This green tomato recipe is a fun twist on the traditional gazpacho. Best of all, it is friendly to your budget as well!

Green tomatoes are tomatoes that are not ripe yet. However, you do get some types of tomatoes that remain green even when ripe. If you have a veggie garden and loads of green tomatoes, there is so much you can prepare with them. You can cook jam or prepare pickles with green tomatoes, or you can prepare this appetising green tomato soup.

Although green tomatoes are quite hard when raw, they transform to a juicy softness when cooked. Just perfect for a flavour-packed soup. Combined with a generous helping of cream, this soup is simply irresistible.

Serve green tomato soup with warm bread fresh from the oven with a slather of butter. This soup is perfect to enjoy as a warm winter meal or a cold light summer starter.

After tasting this palatable soup, you will never allow those green tomatoes to go to waste again!

Green tomato soup recipe

5 from 1 vote
Recipe by Xiluva Mashele Course: StarterCuisine: GlobalDifficulty: Easy
Prep time

15

minutes
Cooking time

20

minutes
Total time

35

minutes

A delicious and fun twist on a traditional gazpacho, this soup can be served warm or cold.

Ingredients

  • 2 tablespoons 2 butter or margarine

  • 1 medium 1 onion, finely diced

  • 2 cloves 2 garlic, finely diced

  • ½ teaspoon ½ dried mixed Italian herbs

  • pinch of dried sage 

  • 500 g 500 green tomatoes, peeled and sliced

  • 250 g 250 potatoes (this is about 2-3 medium-sized potatoes)

  • 1 liter 1 of vegetable stock stir a Knorr stock cube in a liter of water)

  • salt and pepper to taste

  • 250 ml 250 cream

  • a handful of fresh parsley 

  • a handful of crushed tortilla chips (small packet of Doritos)

  • 4 tablespoons 4 salsa (optional)

Method

  • Melt the butter or margarine in a medium-sized pot.
  • Sauté the onions, garlic and dried herbs until the onion is soft and translucent.
  • Add the tomatoes and potatoes and simmer gently. 
  • Add the stock and season generously. Stew until the vegetables are tender. 
  • Let the mixture cool, then blend until smooth.
  • Place the mixture back on the stove and add ⅔ of the fresh cream. Stir well.
  • Dish the soup out into large bowls. Top each bowl with a spoonful of salsa, a sprinkling of the tortilla chips and a small swirl of the fresh cream. 
  • Finish off with a sprinkling of fresh parsley. Serve warm.

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