This green tomato soup is a delicious way to make the most of unripe tomatoes, transforming them into a vibrant and flavourful dish. With a perfect balance of tanginess and warmth, it’s a refreshing yet comforting soup that is smooth and silky.
Green Tomato Soup – A Deliciously Fresh Comfort Bowl
Silky and smooth, this green tomato soup boasts a rich, creamy texture. The addition of garam masala curry powder enhances its flavour with a warm, aromatic depth.
Every year we find ourselves with a glut of green tomatoes. Instead of throwing them away, we get some to ripe indoors with the help of a few apples. Others are used to make green tomato jam or fried green tomato fritters (a recipe I will need to write up someday).
This year I decided to add to my repertoire with this green tomato soup. Tomato soup can be a bit thin so I added cauliflower and cannellini beans to give it a creamy texture. The curry adds some lovely flavours.
If you find yourself with too many green tomatoes, don’t forget that you can still ripen them indoors. A quick and easy trick is to place them with some bananas or apples. Both emit ethylene gas which is known to speed up ripening. As a matter of fact, as most fruits and vegetables are often harvested unripe, ethylene gas is used commercially to speed up the process.
Wondering what else to make with green tomatoes? Read 14 Recipes For Using Green Tomatoes and turn them into delicious dishes.
What to serve this green tomato soup with
This green tomato soup makes a hearty and comforting meal on its own, but you can also serve it with:
- Bread or crackers: sourdough, crusty bread, garlic bread , homemade croutons, or crackers
- Salad: a simple green salad or a creamy coleslaw
- Grilled cheese sandwich: try this Kimchi Grilled Cheese Sandwich
Here are more tomato recipes you may like to try:
- GREEN TOMATO JAM [VEGAN]
- ROASTED TOMATO SOUP [VEGAN]
- MEDITERRANEAN TOMATO TART [VEGAN]
- COURGETTE & TOMATO BASIL SOUP [VEGAN]
How to make this green tomato soup
Ingredients
To make this green tomato soup you will need:
- green tomatoes
- cauliflower
- olive oil
- onions
- garlic
- garam masala curry powder
- ground cumin
- ground coriander
- ginger
- vegetable stock
- can cannellini beans
- water
- sugar (optional – depending on acidity of tomatoes)
Step 1: Fry the aromatics and spices
Heat some olive oil in a large saucepan. Add chopped onions, crushed garlic cloves, garam masala curry powder, cumin, coriander and grated ginger. Fry gently until onions are soft.
Step 2: Add vegetables and stock
Add chopped green tomatoes and cauliflower in the pan along with the vegetable stock. Bring to the boil, then cook covered under medium heat for 20 mins.
Step 3: Add the cannellini beans
When the vegetables are cooked, add washed and drained cannellini beans. Blend the soup to desired consistency, adding water if necessary. Season to taste, adding a little bit of sugar if the tomatoes are too acidic.
Step 4: Serve the green tomato soup
Serve the soup topped with shredded coconut if desired.
Storage & reheating tips for this green tomato soup
Storage:
- Allow the soup to cool completely before transferring it to an airtight container.
- Store in the fridge for up to 4 days.
- For longer storage, freeze in portion-sized containers for up to 3 months.
Reheating:
If frozen, thaw overnight in the fridge before reheating.
Stovetop: Warm over medium heat, stirring occasionally until heated through. Add a splash of water or stock if needed to adjust the consistency.
Microwave: Heat in a microwave-safe bowl in 30-second intervals, stirring between each, until hot.
I hope you enjoy this green tomato soup recipe as much as we do. If you do make this recipe, don’t forget to tag me on Instagram!
Green Tomato Soup [vegan]
Equipment
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Ingredients
- olive oil
- 2 medium onions chopped
- 2 garlic cloves crushed
- 2 tsp garam masala curry powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 Tbsp freshly grated ginger
- 500 g green tomatoes cut in small chunks
- 300 g cauliflower cut in small chunks
- 1 litre of vegetable stock
- 400 g can cannellini beans
- 250 ml water – depending on desired consistency
- 1 tsp sugar (optional – depending on acidity of tomatoes)
TOPPINGS:
- shredded coconut – optional
Instructions
- Heat some olive oil in a large saucepan. Add chopped onions, crushed garlic cloves, garam masala curry powder, cumin, coriander and grated ginger. Fry gently until onions are soft.olive oil, 2 medium onions, 2 garlic cloves, 2 tsp garam masala curry powder, 1 tsp ground cumin, 1 tsp ground coriander, 1 Tbsp freshly grated ginger
- Add chopped green tomatoes and cauliflower in the pan along with the vegetable stock. Bring to the boil, then cook covered under medium heat for 20 mins.500 g green tomatoes, 1 litre of vegetable stock, 300 g cauliflower
- When the vegetables are cooked, add washed and drained cannellini beans. Blend the soup to desired consistency, adding water if necessary. Season to taste, adding a little bit of sugar if the tomatoes are too acidic.400 g can cannellini beans, 250 ml water – depending on desired consistency, 1 tsp sugar (optional – depending on acidity of tomatoes)
- Serve topped with shredded coconut if desired.shredded coconut – optional
Nutrition
Find this recipe online:
https://theflexitarian.co.uk/recipe-items/green-tomato-soup-vegan/
I cannot wait to see your posts!
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