Fried Green Tomato Soup

It's the nearing the end of my garden's season. The weather is getting colder, the light of the day shorter, and the plants are ready to call it until next spring. It's a bittersweet time for me. I'm going to miss harvesting and eating the food that we grew. There is such a great joy that comes from it. Right now, the only real highlight for me is all the green tomatoes that aren't going to have time to ripen before the first freeze.

I love me some fried green tomatoes: a staple in any southerner's diet. Here I've been blasphemous and made it into a soup. A delicious soup. The best news: it actually tastes like fried green tomatoes. If you're like me and wanna mix it up and try something different, give this little stinker a shot.

The cornbread is necessary and at least a dash of buffalo sauce in order to pull off the flavoring.



2 tbsp olive oil
1 onion, chopped

6 garlic cloves, smashed
2 large green tomatoes, chopped

1/2 tsp liquid smoke
3 c veggie broth
1 tsp poultry seasoning
salt and pepper, to taste

  1. Get the oil nice and hot in a big sauce pan and add in your onions. When they start to soften add in your garlic, tomatoes, and liquid smoke. Let cook for about 20 minutes.
  2. Add in the water and bring to a boil. Let boil until the tomatoes are tender.
  3. Put it all in the blender and give it a whirl for a minute and then put it back in your sauce pan add in your spices and let thicken over medium heat for another 15-20 minutes.
  4. Serve with cornbread and hot sauce.

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