Curried Green Tomato Soup
Curried Green Tomato Soup
Unripened tomatoes are in season every summer through the fall. Their tart flavor is the star of this soup and it pairs deliciously with a hardy dose of curry powder and freshly dried herbs.
Yield: 4-6
Curried Green Tomato Soup
This velvety soup is a customer favorite for good reason. It's the epitome of seasonal eating that is chock full of flavor and nutrition. Serve this soup alongside crusty buttered sourdough for the perfect autumnal meal.
Prep time: 10 MinCook time: 10 MinInactive time: 20 MinTotal time: 40 Min
Ingredients
- 3 pounds green tomatoes, quartered
- 1 bulb garlic, broken apart into cloves and peeled
- 3 tablespoons avocado oil, divided
- 2/3 cup sliced shallots or onion (or a combo of both)
- 1 cup chopped carrots
- 1 teaspoon sea salt, or to taste (we like our Roasted Garlic & Herb Salt here)
- 1-2 teaspoons curry powder, to taste
- Freshly cracked black pepper, to taste
- 1 teaspoon Herbes De Provence seasoning blend (or substitute Italian seasoning)
- 4 cups broth (we prefer homemade chicken bone broth but any broth will do)
- 1/2 cup chopped parsley
- 1 15oz can light coconut milk or 1 1/2 cups whole milk
Instructions
- Preheat oven to 400F and line a large rimmed baking sheet with parchment. Spread out green tomatoes and garlic cloves onto baking sheet, drizzle with two tablespoons of avocado oil and roast for 20 minutes, stirring about halfway through.
- Heat a soup pot over medium and add remaining tablespoon of avocado oil. Add shallots, carrots and sea salt and cook for about 5-7 minutes, stirring occasionally, until softened.
- Once shallots and carrots are softened, add curry powder, black pepper, and Herbes De Provence seasoning and stir to combine. Cook 1-2 minutes more, until fragrant.
- Add a splash of broth to the pan to deglaze, and scrap up all the yummy bits at the bottom. Stir well and pour in remaining broth.
- When green tomatoes and garlic are done roasting, add those to the soup pot, stir well, and bring to a boil. Once boiling, reduce to a simmer and cook, stirring occasionally for about 10 minutes.
- Remove soup pot from heat, stir in parsley, then purée the soup with an immersion blender (you can also transfer it in batches to a regular blender, just be sure to frequently vent the blender jar to allow steam to escape).
- Pour in milk, reserving a little to drizzle over the top as garnish if you like. Heat through over low, then serve.
