I have a bazillion little green tomatoes that won’t get ripe and some straggler red tomatoes so I wanted to find something to do with them all and found some great green and red tomato soups out there. I modified their basic idea to utilize what I had lingering in my garden so here goes:
Here’s what wound up in mine:
- olive oil to brown the onions and peppers
- 1 onion, chopped
- 3 clove garlic, minced
- 2 teaspoons ground cumin
- 8-10 small to medium green tomatoes, chopped
- 8-10 small to medium red tomatoes, chopped
- 2 cups fresh corn kernels
- 4-8 cups vegetable broth
- 2 chicken bullion cubes
- 2 bell and 3-4 red Anaheim peppers
- 1-2 cups corn kernels
- salt and pepper
The green to red tomato ratio can vary. I have a bunch of little green ones under the red ones you can see, but the weight came out about the same ration of 50/50. More reds will lower the tangy goodness of the green ones.
Set the kids to dicing up the tomatoes and start browning the onions and garlic, then the peppers and corn, in olive oil.
Once the peppers and corn are cooked and soft, put all the tomatoes, cumin and bullion in.
Keep all that tomato juice in there. Bring it to medium heat for 5-6 minutes then stir in the broth over low heat. Now here’s where you get to choose how thick or thin you want your soup. I used one box of chicken stock which is 4 cups. You could go with half and half and make a creamy chowder but I didn’t have any so I used the generic chicken stock. Adjust your salt and pepper to taste.
Add a bit of Parmesan cheese and some homemade biscuits and you will have a great TANGY tomato soup! The peppers and tomatoes naturally taste great together. You’ll have plenty for leftovers for the rest of the week as well.
