This beautiful green soup pairs the tartness of green tomatoes with fragrant basil and thyme. Once you’ve finished off the soup you can eat the sourdough bread bowl.
Ingredients
- 2 lb ripe green tomatoes, sliced in half lengthwise
- 1/4 cup extra-virgin olive oil
- 1 tbsp kosher salt
- 11/2 tsp freshly ground black pepper
- 1 tbsp unsalted butter
- 1 yellow onion, about 1 cup, coarsely chopped
- 3 garlic cloves, minced
- 1/4 tsp crushed red pepper flakes
- 3 cup chicken or vegetable stock
- 3/4 cup fresh basil leaves, packed
- 1 tsp fresh thyme leaves
- 2 to 4, whole round sourdough loaves
- Sliced cherry tomatoes, for garnish (optional)
Directions
- Preheat the oven to 400°. Toss together 2 pounds of green tomatoes, 2 tablespoons of the olive oil, salt and pepper. Spread the tomatoes in an even layer on a baking sheet and roast for 30 minutes.
- In an eight-quart stockpot over medium heat, add the onions and garlic with the butter and remaining 2 tablespoons of olive oil. Cook until the onions have slightly caramelized, about 8 minutes. Sprinkle in the crushed red pepper flakes and stir to combine, about 1 minute. Add the oven-roasted tomatoes and stock to the pot and bring to a boil. When soup comes to a full boil, toss in the fresh basil leaves and wilt over medium heat and simmer for about 8 minutes. Working in batches, puree the soup in a blender until smooth, ensuring that the basil leaves are entirely pureed into soup. Adjust seasonings with salt and pepper.
- To serve, warm the bread in the oven and the soup in a saucepot over the stove. When bread is heated through, carve a shallow hole in each loaf, and pull a few pieces from the center. Ladle the soup into the bread and serve right away. Garnish with fresh basil leaves and sliced cherry tomatoes, if desired.
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Recipe Credit: Sarah Bolla
Image Credit: Sarah Bolla
