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Green Tomato and Bacon Soup

Green Tomato and Bacon Soup

  • Prep

    15 m
  • Cook

    55 m
  • Ready In

    1 h 10 m
Ellie

Ellie

This is a great way to use the green tomatoes at the end of the season. Freezes really well! I recommend serving it with a nice crusty bread.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 123 kcal
  • 6%
  • Fat:
  • 5.7 g
  • 9%
  • Carbs:
  • 12.1g
  • 4%
  • Protein:
  • 7.1 g
  • 14%
  • Cholesterol:
  • 13 mg
  • 4%
  • Sodium:
  • 655 mg
  • 26%

Based on a 2,000 calorie diet

Directions

  1. Place bacon in a stock pot over medium-low heat; cook and stir until bacon begins to brown, about 5 minutes. Stir onion and garlic into bacon; cook and stir until onion is tender, about 10 minutes. Add green tomatoes, vegetable broth, celery salt, bay leaf, and black pepper to bacon-onion mixture; bring to a boil. Reduce heat and simmer until tomatoes are tender, about 40 minutes.
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Reviews

Soup Loving Nicole
3

Soup Loving Nicole

10/29/2013

Like the first reviewer, I too replaced some of the green tomatoes with potatoes and I added a little bit of carrot for color too. I actually enjoyed the tartness the tomatoes brought to the soup but my supply was limited and I'll admit this recipe made me nervous and I didn't want to use my entire stash of tomatoes. That is the only reason I subbed potatoes for some of the tomatoes. I have no regrets there either because they were a nice addition. The one complaint I have about this recipe is using all of the grease the 8 pieces of bacon yields. It gave the soup a rich bacon-y flavor yes but the end result was entirely too oily. I will definitely make this again next season when I can use the full amount of tomatoes but to be honest, I will still add some potatoes. It needs the depth in my opinion.

Mixit
1

Mixit

10/30/2013

I've wondered about using green tomatoes in soups before. I was surprised by the good flavor this soup had. With that said I knew 5 cups of green tomatoes would be too many for us. So I cut the amount of them to 2 cups and added 2 cups cubed potatoes instead. May have to add a little extra water to soup (as it cooks) if you use the potatoes. By cutting the amount of green tomatoes made it spot-on for us. I'm thinking about pureeing the cooked green tomatoes before adding any bacon next time. Good recipe if you want to try something interesting for a change and use up some left-over produce. Update: I forgot to mention that I rendered out fat in my bacon and then added to cooking soup, I got the flavor but not so much of the fat.

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