Warm or cold, Velouté with green tomatoes is the best recipe to celebrate the end of summer!

Who says the fall 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 super easy to make, making it perfect for people without cooking skills. Do it ! Pamper yourself with green tomato velouté!

Green tomato veloute in a bread bowl

fall soup served in a bread bowl

If when you return from the garden, your basket is full of unripe, hard and healthy vegetables, you have only one solution: boil them. So you don’t have to worry about green tomatoes at the end of the season anymore because you have a great selection of recipes to try! You can make green ketchup, lutenitsa or save them for the 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 a bread bowl for soup

  • 900 g ripe green tomatoes, halved lengthwise
  • 50 ml extra virgin olive oil
  • 1 tablespoon kosher salt
  • 1 1/2 teaspoons freshly ground black pepper
  • 1 tablespoon unsalted butter
  • 1 yellow onion, coarsely chopped
  • 3 cloves of garlic, minced
  • 1/4 teaspoon crushed red pepper flakes
  • 700 ml of chicken or vegetable broth
  • 10 g 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 the green tomatoes, 2 tablespoons of olive oil, salt and pepper. Spread the tomatoes in an even layer on a baking sheet and roast them for 30 minutes.

2. Prepare the green tomato velouté

Then, in a saucepan over medium heat, add the onion with the butter and the remaining 2 tablespoons of olive oil. After 2-3 minutes add the garlic as it cooks less. After about 5 minutes, when the onions are slightly caramelized, add the chopped red pepper, stirring. Then quickly add the oven-roasted tomatoes to prevent the pepper from burning. Pour the broth into a saucepan and bring to a boil. When the soup boils completely, 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 pureed into the soup. You can also use a metal immersion blender. Plastic is not recommended for hot dishes such as freshly cooked soup.

3. Serve

To prepare the bread for the soup, first cut 1-2 cm off the top of the loaf with a serrated knife. Then take out the bread inside, leaving about 4 cm thick on the inside. Grease the inside with olive oil and put the bowl in a preheated oven at 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 before the end of summer?

What to do with the green tomatoes that abound

Leave a Comment

Your email address will not be published. Required fields are marked *