Vintage Ladies' Guide

Unearthing a Culinary Gem: Green Tomato Soup

We’re sharing a recipe today for a creamy tomato soup, this time with green tomatoes, rather than fully ripe ones. In this version, green tomatoes are simmered with onion until tender; then, a roux is created with butter and flour, and milk is gradually added to create a thickened sauce. The tomato mixture is combined with the sauce and seasoned with salt and pepper, so you end up with a green tomato soup that is still buttery and rich.

This recipe was shared at Retro Recipe, which attributes the recipe to a cookbook from 1963.

Green tomatoes offer a tart, acidic flavor profile, accompanied by an astringent bite. There are a number of traditional recipes that have disappeared from the average kitchen, and Green Tomato Soup might be one of them. From the vintage cookbook:

  • 3 cups chopped green tomato
  • 3 cups boiling water
  • 2 tablespoons minced onion
  • 1 ½ teaspoons salt
  • ¼ teaspoon soda
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 4 cups milk
  • Salt
  • Pepper

    Simmer tomato in boiling water with onion and salt for about 20 minutes or until tender, adding more water if necessary. Add soda. Melt butter in a double boiler. Add flour and mix well. Add milk gradually and cook, stirring constantly, until thickened. Stir in tomato mixture and season with salt and pepper. Serves 6.