Too many green tomatoes calls for this easy and delicious Garlic Roasted Green Tomato Soup! Sautéing helps to reduce the tomatoes' tart qualities, while giving them a deep caramelized flavor that goes perfect with grilled cheese, or all by itself!
Remove outer paper of the heads of garlic, allowing them to still stay together. Cut the tops off the heads, exposing the cloves.
Place each head on a small square of foil, and drizzle with about 1/2 Tbsp of oil each.
Wrap the heads in the foil, and place in the oven for 30 minutes.
Remove from the oven, and unwrap the heads to allow them to cool.
While the garlic is roasting, cut the crusts off the bread (discard), and cut the bread into small cubes. Combine the oil, vinegar, and seasoning, and toss with bread cubes.
Bake at 400 degrees F for about 7-10 minutes. Watch closely to prevent burning.
Clean and chop the green tomatoes, and place them in a blender with broth.
Blend on high for a minute or so, until well blended.
Add the baking soda and stir. You may see some bubbling - this is normal. Set aside while you cook the onions.
Heat 1 Tbsp oil in a large skillet, and sauté the onions, salt and pepper, until browned and caramelized, about 15-20 minutes.
Pour the tomato puree from the blender into the skillet with the onion. Simmer for about 10 minutes more. Rinse out your blender.
Pour the tomato/onion mixture back into the blender. Pop the roasted garlic cloves out of their papery coverings and put them in the blender, along with the dried thyme, and spinach.
Puree on high until the soup is very smooth.
Find the Homemade Vegetable Broth recipe here!
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