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Green Tomato and Bacon Soup
Eight slices of bacon render in olive oil with green onions and garlic before four to five cups of chopped green tomatoes go in alongside chicken broth, water, and a bay leaf. The tomatoes break down over a long simmer — about 80 minutes total — losing their raw sharpness and building a tangy, brothy base that reads more savory than acidic by the time it's done. Serves four; the soup thickens slightly as it cooks without any added flour or cream. Toast sourdough alongside to catch the liquid.
Equipment
- Stovetop
- Saucepan
Ingredients
- 2 T. olive oil
- 8 slices bacon
- 1-1/2 c. green onions, chopped
- 1 t. garlic, minced
- 1 bay leaf
- 1 t. salt
- 1/2 t. pepper
- 4 to 5 c. green tomatoes, chopped
- 1 c. chicken broth
- 2 c. water
Instructions
- 1Warm the olive oil in a large pot over medium-high heat. Stir in the bacon and cook until nearly crisp. Add the chopped green onions, minced garlic, and bay leaf, cooking until the vegetables soften. Stir frequently so the garlic doesn't burn.
- 2Drain away the excess fat from the pot. Stir in the chopped green tomatoes, salt, and black pepper. Pour in the chicken broth and water, then bring the mixture to a boil.
- 3Lower the heat, partially cover the pot, and let it simmer for 35 minutes. The firm tomatoes need this time to break down and flavor the broth.
- 4Taste the soup and adjust the seasoning with extra salt and pepper if necessary. Remove and discard the bay leaf before ladling into warm bowls.
Notes
- Storage: Keep leftovers in an airtight container in the fridge for up to 4 days. The flavors deepen and mellow overnight.
- Make ahead: You can chop the green tomatoes and onions a day in advance and store them in the fridge to save prep time.
- Serving: Pair this tangy soup with a sharp cheddar grilled cheese sandwich or thick slices of crusty bread.