Green Tomato Soup with Herb Olive Oil
It's CSA season again! We, like everyone else, thought we would be traveling a lot more in May/June so we opted for an August/September CSA share this year. I love the new flexibility but since all of our plans ended up being canceled I also slightly regret my choice. We're picking up our CSA at the same location as last year which means we get to check out the full farmers' market while we're there. Heron Hill Farm had a wide assortment of tomatoes including these beautiful green tomatoes which we used for the soup. The basil from our CSA went into the herb olive oil and the kale from our CSA was blended into the soup. Overall, this is something we enjoyed. It made four servings of soup that paired nicely with a grilled cheese using bread that we also picked up at the farmers market. The green tomatoes are tangier than red tomatoes so roasting them adds a nice depth of flavor.
Recipe from With Food and Love.
-2 pounds green tomatoes, chopped
-2 medium onions, chopped
-5 cloves garlic
-2 tablespoons olive oil
-1/2 teaspoon fine sea salt
-1/4 teaspoon black pepper
-4 cups kale, chopped
-1 cup broth
-1/2 cup fresh parsley
-1/2 cup basil leaves
-1/4 teaspoon fine sea salt
-1/2 cup olive oil
Preheat the oven to 450 degrees. Cover two large sheet pans with foil and then spread out the tomatoes, onions, and garlic cloves between the two pans. Drizzle with olive oil and season with salt and pepper. Roast for 10 minutes, flip the ingredients, and roast for another 10 minutes.
In a medium saucepan over low heat simmer the vegetable broth and the kale for 10 minutes.
Once the tomatoes and onions are done roasting add them to a blender with the vegetable broth and kale. Blend until smooth. Taste and adjust the seasoning as needed.
Blend the parsley, basil, salt, and olive oil together until smooth. We have a Magic Bullet so we were able to combine these ingredients in that while the soup was in the blender.
Serve the soup warm with a drizzle of the herb oil.