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

Who says that the autumn palette contains only orange and brown shades? 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 crockpot, it’s super easy to make, making it perfect for people with no cooking skills. Do it ! Pamper yourself with green tomato velouté!

Green tomato velouté in a bread bowl

autumn soup served in a bread bowl

When you return from the garden and your basket is full of unripe, firm and healthy vegetables, you have only one solution: cook 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, chutney or store them for winter use. But the ideas don’t stop there. Let’s add another recipe to the list of autumn ideas: green tomato velouté.


How to make a bread bowl for soup

  • 900g of ripe green tomatoes, split 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 garlic cloves, chopped
  • 1/4 teaspoon crushed red pepper flakes
  • 700 ml of chicken or vegetable broth
  • 10 g of fresh basil leaves
  • 1 teaspoon fresh thyme leaves
  • 2 to 4 round whole sourdough loaves


green tomato velouté recipe

1. Prepare the tomatoes

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

2. Cook green tomato velouté

Then add the onions with the butter and the remaining 2 tablespoons of olive oil to the saucepan 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, stir in the crushed red pepper flakes. Then quickly add the oven-roasted tomatoes to prevent the pepper from burning. 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 Veluté simmer for about 8 minutes. Working in batches, puree the soup until smooth, making sure the basil leaves are completely pureed in the soup. You can also use a metal immersion blender. Plastic is not recommended for hot items such as freshly cooked soup.

3. Serve

To make bread soup, first cut 1-2 cm off the top of the loaf with a serrated knife. Then remove the inside of the bread, leaving the inside about 4 cm thick. Brush the inside with olive oil and put the bowl in an oven preheated 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 before the end of summer?

What to do with an abundance of green tomatoes

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