Keto Fried Green Tomato Soup
Tangy green tomato soup with a silky blended base, brightened by thyme and topped with crispy cornbread cubes. The unripe tomatoes provide a subtle tartness that distinguishes this from standard tomato soup. Serve as a light lunch or starter course, ideal for late summer when green tomatoes are abundant. The cornbread croutons add textural contrast and make this a complete, satisfying dish.
Ingredients
Instructions
- 1
Heat oil in saucepan over medium heat.
- 2
Add onion and cook, stirring, until softened.
- 3
Add tomatoes and cook over medium-low heat, stirring occasionally, until softened.
- 4
Pour water into saucepan and simmer until tomatoes are tender.
- 5
Puree soup in batches in blender on high speed until smooth.
- 6
Strain soup back into saucepan.
- 7
Add salt, thyme, and pepper to soup and simmer until slightly thickened.
- 8
Meanwhile, preheat oven to 350F.
- 9
Cut cornbread into 3/4-inch cubes.
- 10
Place cubes on baking sheet and bake until toasted.
- 11
Ladle soup into bowls and top each with croutons.
Tips
Remove center part of blender cover while pureeing to allow steam to escape safely and prevent pressure buildup.
Make cornbread croutons ahead and store in an airtight container for up to 3 days for convenient assembly.
For deeper flavor, cook onions and tomatoes longer over lower heat to encourage caramelization.
Good to Know
Refrigerate in airtight container up to 4 days. Freeze soup (without croutons) up to 3 months. Thaw overnight in refrigerator before reheating.
Prepare soup completely through straining and seasoning. Refrigerate up to 2 days. Make croutons up to 3 days ahead. Reheat soup gently before serving and top with fresh croutons.
Ladle into bowls and top each serving with 3 croutons. Serve immediately while croutons are still crisp. Pair with crusty bread or a simple salad.
Common Mistakes
Blend without venting the blender lid to avoid burns from steam buildup.
Skip straining to avoid gritty texture from tomato seeds and skins.
Add salt at the beginning instead of the end, which masks the tomato flavor.
Bake croutons too long, which burns them instead of toasting evenly.
Substitutions
Gluten-Free Swaps
removes wheat if using GF cornbread
General Alternatives
FAQ
Can I use red tomatoes instead of green tomatoes?
Yes, but the flavor will be sweeter and less tart. Green tomatoes provide a distinctive tangy quality. If using red tomatoes, reduce simmering time in step 3 to prevent mushiness.
What if I don't have cornbread on hand?
Substitute with crusty bread cut into 3/4-inch cubes, or use store-bought croutons. Alternatively, make quick cornbread using a mix, or use saltine crackers for a different texture.
How long can I keep the soup and can I freeze it?
Refrigerate up to 4 days. Freeze soup (without croutons) up to 3 months. Add fresh croutons after thawing and reheating. Do not freeze cornbread croutons as they become soggy.