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Green Tomato and Bacon Soup
Firm, tart green tomatoes transform into something deeply comforting after a long simmer with smoky bacon and garlic. This rustic soup builds a rich, savory base that balances the natural acidity of the unripe fruit. You'll love how the tomatoes melt into the broth, creating a tangy, complex bowl that warms you from the inside out. Serve it with thick slices of toasted sourdough to soak up every last drop.
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.