Hot or cold, Green Tomato Velouté is the best recipe to celebrate the end of summer!

Who said that the autumn palette only includes shades of orange and brown? Check out the recipe below and make an incredibly light and refreshing green soup that can be eaten hot or cold. It doesn’t matter if you make it in the Thermomix or in a pot, it’s really easy to make, making it perfect for people with no cooking skills. Go for it! Treat yourself to green tomato velouté!

Green tomato velouté in a bread bowl

autumn soup is served in a bread bowl

When you return from the garden and your basket is full of unripe, hard and healthy vegetables, you have only one solution: cook them. So no more worrying about green tomatoes at the end of the season because you have a great selection of recipes to try! You can make green ketchup, chutney or save them for winter. But the ideas don’t stop there. We’re adding another recipe to the list of fall ideas: green tomato velouté.


How to make bread for soup

  • 900 g of ripe green tomatoes, cut in half lengthwise
  • 50 ml of extra virgin olive oil
  • 1 tablespoon kosher salt
  • 1 1/2 teaspoons freshly ground black pepper
  • 1 tablespoon of unsalted butter
  • 1 yellow onion, coarsely chopped
  • 3 cloves of garlic, grind
  • 1/4 teaspoon of crushed red pepper flakes
  • 700 ml of chicken or vegetable broth
  • 10 g of fresh basil leaves
  • 1 teaspoon of fresh thyme leaves
  • 2 to 4 round whole sourdough loaves


green tomato velouté recipe

1. Prepare the tomatoes

First you need to boil the tomatoes. This will give your soup a more intense flavor. Preheat the oven to 200°C. Mix green tomatoes, 2 tablespoons of olive oil, salt and pepper. Spread the tomatoes in an even layer on a baking sheet and bake them for 30 minutes.

2. Prepare green tomato velouté

Then add the onion and butter and the remaining 2 tablespoons of olive oil to a pot over medium heat. After 2-3 minutes, add the garlic as it needs less time to cook. After about 5 minutes, when the onions are slightly caramelized, add the crushed red pepper, stirring. Then quickly add the oven-roasted tomatoes so the peppers don’t burn. Pour the broth into the pot and bring to a boil. When the soup comes to a full boil, add the basil leaves and let the velouté simmer for about 8 minutes. Working in batches, puree the soup in a blender until smooth, making sure the basil leaves are completely incorporated into the soup. You can also use a metal immersion blender. Plastic is not recommended for hot foods such as freshly made soup.

3. Serve

To prepare the bread for the soup, first cut 1-2 cm from the top of the loaf with a serrated knife. Then remove the inside of the bread, leaving about 4 cm thick inside. Brush the inside with olive oil and put the bowl in an oven heated to 180 degrees for 15 minutes. All that remains is to pour the soup into the bread and serve immediately.

Read also:

How to ripen green tomatoes from the garden by the end of summer?

What to do with green tomatoes, of which there are many

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