Creamy Roasted Green Tomato Soup

this …

Wondering What to Do With Green Tomatoes?

It’s impossible for all the garden tomatoes to be timed perfectly so they ripen into juicy, red beauties before the first frost. Each year I say I’m going to make fried green tomatoes, but to be honest, it’s never happened because I just can’t be bothered with frying things at home.

But soup? I can do! And whole heartedly want to do, as soup is one of the best things about cooler weather setting in. I’d be happy to come home to any of these gluten-free soup recipes.

The Most Delicious Green Tomato Soup

While I was working on this Green Tomato Soup, it was quite apparent that the tartness of the unripe tomatoes would need to be tamed. Roasting them achieved this, but it needed more balance. So rather than use heavy cream, I’ve used coconut milk here, which balances the tang by adding a bit of sweetness and creaminess.Cashews are also simmered with the other ingredients, making this soup wonderfully creamy without any dairy.

I also put onions and a whole head of garlic on the sheetpan too (if you like the idea of a sheetpan soup, my Roasted Butternut Squash Bisque is made the same way), both of which become sweeter with roasting, to counteract the tang.

The coconut milk isn’t overpowering – it simply acts as a neutralizer to make this soup more well-rounded. Paired with ginger and basil made it a winning combination, such bright and fresh ingredients that remind me of flavors I find in Thai cooking. This soup is absolutely delicious and satisfying, especially with toasted sourdough bread for dipping!

What is the difference between green tomatoes and tomatillos?

Green tomatoes and tomatillos are often mistaken for one another, but are quite different actually. Green Tomatoes are often used in dishes like fried green tomatoes, chutneys, pickles, or relishes. Tomatillos however are more commonly used in Mexican cuisine, especially Salsa Verde and sauces. They can be eaten raw or cooked, and bring a tangy brightness to dishes.

1. Plant Family

• Green Tomatoes: Are simply unripe tomatoes, regular red tomatoes, that just haven’t ripened yet. belonging to the Solanum lycopersicum species, which is part of the nightshade family.
• Tomatillos: They are a different plant entirely, known as Physalis philadelphica or Physalis ixocarpa. They belong to the same nightshade family but are closer to ground cherries than tomatoes.

2. Appearance & Flavor

• Green Tomatoes: They look like regular tomatoes but are firm and green. They might be slightly larger, smaller, or even have a slight red or yellow hue as they begin to ripen. Flavor-wise they are tart and tangy, but are less acidic than red tomatoes. The taste is mild, slightly bitter, and crunchy.
• Tomatillos: They will always have a papery, husk-like outer layer that needs to be removed. The fruit inside is green, firm, and sticky. Tomatillos are tangy and slightly citrusy, with a bright, zesty flavor that is more pronounced than that of green tomatoes.

Save This Recipe Form

Δ

Updates

Want to save this recipe?

Enter your email below & we’ll send it straight to your inbox. Plus you’ll get more great recipes and tips from us each week!

Send It!

Creamy Roasted Green Tomato Soup (w. coconut milk)

This creamy roasted green tomato soup is the most delicious way to use unripe tomatoes! Roasting the vegetables and using coconut milk balances the tartness of the green tomatoes beautifully. Basil and fresh ginger add wonderful bright flavor, and cashews give it a rich creaminess without any dairy.

5 from 8 votes

Rate Print SaveSaved

Prep Time :10 minutes minutes

Cook Time :40 minutes minutes

Yield: 5 servings

Author: Amanda Paa

Cook ModePrevent your screen from going dark

Ingredients

• 2 pounds green tomatoes (unripe tomatoes)
• 2 medium onions (weighing 3/4 pound, 360 grams)
• 1 head garlic
• 3 tablespoons extra virgin olive oil
• 2 1/4 teaspoons kosher salt, divided*
• 1/4 teaspoon freshly cracked black pepper
• 1 (14.5 ounce) can full fat coconut milk
• 1 to 1/2 cups (8 to 12 ounces) chicken broth*
• 1/3 cup raw, unsalted cashews
• 1 1/2 teaspoons minced fresh ginger
• 4 teaspoons granulated sugar*
• 1/2 cup fresh basil leaves

Instructions 

• Preheat oven to 375 degrees F. Remove core from tomatoes and cut into quarters. Peel onions and cut in half vertically through the root. Then cut each half in half through the root, so you have wedges. Place tomatoes and onion on a large baking sheet and toss with with 2 tablespoons olive oil, 1 teaspoon kosher salt, and black pepper.
• Cut top off the head of garlic to expose the cloves. Place head of garlic in a small piece of foil, cut side up. Rub exposed cloves with 1 tablespoon olive oil and wrap foil around it to enclose and seal; place on baking sheet with tomatoes and onion.
• Roast for 30 minutes, until tomatoes and onion are browning slightly and tender. Remove from oven, then unwrap garlic, set aside to cool.
• Add tomatoes and onion to a pot, along with coconut milk, 1 cup of broth, 1 1/4 teaspoons salt, cashews, ginger, and sugar. Bring to a light simmer and let cook for 10 minutes. Then add this mixture to a blender. Squeeze roasted garlic cloves out of the garlic head and add to a blender, along with basil.
• Blend for 40 seconds to a minute, until completely smooth. Taste and adjust salt or sugar if needed – if it is too tangy for your preference, add additional teaspoon sugar and 1/4 teaspoon salt to balance.

  To serve, top with a generous drizzle of extra virgin olive oil – this is important as it really completes the soup – don't go without it. And then cracked black pepper and a little flaky salt!

Notes

*Do not leave out the sugar – it is integral in balancing the acidity from the green tomatoes. It does not make it sweet. 

*After blending, you can add a little more broth if you’d like the soup thinner. Start with a few tablespoons.

*I use Diamond Crystal Kosher salt. If you use Morton Kosher Salt, reduce salt to 1 3/4 teaspoons.

How to Store Leftover Soup:

• Let the soup cool slightly before storing, but don’t leave it out for more than 2 hours (or 1 hour if it’s hot and humid).
• Use airtight containers or glass jars with tight lids.
• If you have a lot of soup, divide it into smaller portions. This helps cool the soup faster and makes it easier to reheat only what you need.

Refrigerate or Freeze

• Refrigerator: Store in the fridge if you plan to eat it within 3-4 days. Make sure the soup has cooled down before putting it in the fridge to prevent raising the temperature inside.
• Freezer: For longer storage (up to 2-3 months), freeze the soup. Use freezer-safe containers or heavy-duty freezer bags. Leave some space at the top, as the soup will expand when it freezes.