Yet another recipe using green tomatoes…..

 

Cream of Green Tomato Fall Harvest Soup

2 tbsp olive oil

2 tbsp butter

1 large onion, finely chopped

2 stalks celery, including leaves, finely chopped

1/3 cup Wondra or all purpose flour

2 pounds green tomatoes, chopped

1 fresh habanero, minced

1 fresh jalapeno, minced

2 tbsp oregano

2 tbsp basil

kosher salt and freshly ground pepper to taste

1 quart “no chicken” chicken broth (for vegan and vegetarian soups)

2 cloves garlic, crushed through garlic press

½ cup heavy cream (omit this if you are making a vegan soup or substitute soy creamer or soy milk)

4 medium red potatoes

2 carrots, peeled and diced

½ cup peas, fresh or frozen

 

Heat oil and butter in large pot over medium high heat.  Saute onions and celery until soft and the onion just starts turning golden.  Whisk in Wondra or flour and cook about 30 seconds.  Add chopped green tomatoes, peppers and spices.  Cook until tomatoes soften.  Add stock and bring to a boil.  Lower heat to a simmer and cook for about 30 minutes.

While soup in simmering, place whole red potatoes in a separate pan and cover with water.  Bring to a boil and then lower to medium.  Cook until potatoes pierce easily with a sharp knife, about 10 – 12 minutes.  About 7 minutes before the potatoes are done, add diced carrots to the potato pot.

Using an emersion blender, puree green tomato soup in pot, leaving it a little chunky.  Add the crushed garlic.  Add heavy cream, if desired.  You can use a blender or food processor if you don’t have an emersion blender.

When potatoes and carrots are done, drain in colander.  Add carrots to the soup pot.  When potatoes are cool enough to handle, dice in bite size pieces and add to the soup pot.  Add fresh or frozen peas.  If using frozen peas, rinse well before adding to the pot.  Heat through and serve.

I like to garnish my soups.  You can keep it simple and just add a bit of grated cheese, any type you prefer.  Or you can make a pico de gallo.  I used fresh garden ripe tomatoes, yellow tear drop tomatoes, red onion, and jalapeno finely chopped the day I made the soup pictured in this post.  I really like the contrast of the crunchy fresh veggies with the creamy, hot, spicy soup.  Serve this soup with some fast, homemade beer batter bread for a perfect fall meal.

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