Roasted Green Tomato Soup

 

I had a handful of green tomatoes lying around that would not ripen. My friend suggested putting them in a brown paper bag to see if they would ripen. Some did ripen, but not all.  Rather than throw them out I decided to roast them and make a soup with them.  It was delicious!

A handful of green tomatoes 

1 can coconut milk

1 can reduced salt chicken broth

1 can water to dilute the chicken broth

1/2 tsp salt

1/2 tsp pepper

1 tsp sugar

1 tsp dried basil

2 cloves garlic minced

1 onion chopped

1 stalk of celery chopped

3 tbs olive oil

Cut the tomatoes into even pieces.  On a tray lined with parchment paper, roast them with the celery in olive oil, salt, pepper, sugar, basil, onions, garlic at 350F for 30 minutes.  Transfer to a pot. Add chicken stock, coconut milk and bring to a boil, then simmer for 20 mins.  Blend.

You might want to remove the tomato skins prior to boiling.