Green Tomato Soup With Bacon and Brioche Croutons
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 4tablespoons unsalted butter
- 1medium onion, thinly sliced
- 1teaspoon whole coriander seeds
- 2garlic cloves, finely chopped
- 3pounds green tomatoes, cored and roughly chopped (about 8 cups)
- 2cups chicken or vegetable stock
- 1¼teaspoons kosher salt, more to taste
- Freshly ground black pepper
- 4ounces sliced bacon
- 2slices brioche, cut into ½-inch cubes (about 2 ounces)
- ⅓cup crème fraîche (optional)
- 2tablespoons chopped fresh dill
- 1tablespoon honey, or to taste
Nutritional analysis per serving (6 servings)
312 calories; 19 grams fat; 9 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 28 grams carbohydrates; 4 grams dietary fiber; 15 grams sugars; 10 grams protein; 737 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Melt butter in a large pot over medium-high heat. Add onion and cook, stirring occasionally, until translucent, about 5 minutes.
- Step 2
Meanwhile, lightly crush the coriander, either with a mortar and pestle or side of a knife. Add it to pot along with garlic and sauté for 3 minutes longer.
- Step 3
Stir in tomatoes, stock, salt and pepper. Bring to a boil; immediately reduce heat to medium-low and simmer soup until tomatoes have fallen apart, about 30 minutes.
- Step 4
Meanwhile, fry bacon in a skillet until crisp. Use a slotted spoon to transfer bacon to a paper-towel-lined plate. Return skillet to medium heat. Add brioche to bacon fat in pan and toss to coat well. Toast, tossing occasionally, until croutons are golden, about 5 minutes. Set aside.
- Step 5
Using an immersion blender (or puréeing in batches in a regular blender), purée soup until smooth.
- Step 6
Return soup to medium heat and stir in crème fraîche if desired, dill and honey. Cook until heated through, 1 to 2 minutes. Taste and add more salt or honey or both if desired. Ladle soup into individual serving bowls; crumble bacon over top and garnish with croutons.
Private Notes
Comments
I have been making this since it first appeared in print in the Times in Sept. 2009. I can't imagine doing anything else with green tomatoes. Usually I make a half batch since I am more likely to have 4 c. of tomatoes. I've made olive bread croutons but usually make whole wheat; two end pieces of a loaf work perfectly. I use plain Greek yogurt instead of creme fraiche and half the honey. I've found that a food processor is preferable to an immersion blender for this recipe. Great!
We somehow have green tomatoes on the vines in October (in Mass.) this year, and this was just the ticket. I omitted the bacon (vegetarian!) and used sour cream instead of creme fraiche (it was what we had on hand), and it was still delicious. Will definitely repeat soon!
Wow! Very, very tasty! I made it with half proportions and it fed 2 people. I used sour cream because that is what I had but followed the recipe otherwise (except the croutons- air fried the bacon and made King Arthur Easter cheese bread, griddled it in butter, and served on the side). Exceptional l.
Has anyone tried this with ground coriander? If so, how much to use? Plenty of green tomatoes to find a use for, but no whole coriander.
Followed general directions- great! Added some fennel seeds, used cream cheese because that’s all I had, and used sourdough instead. I drained some bacon fat before tossing as it seemed too much. All turned out great!