Green Tomato Soup With Bacon and Brioche Croutons Recipe (2024)

I have been making this since it first appeared in print in the Times in Sept. 2009. I can't imagine doing anything else with green tomatoes. Usually I make a half batch since I am more likely to have 4 c. of tomatoes. I've made olive bread croutons but usually make whole wheat; two end pieces of a loaf work perfectly. I use plain Greek yogurt instead of creme fraiche and half the honey. I've found that a food processor is preferable to an immersion blender for this recipe. Great!

We somehow have green tomatoes on the vines in October (in Mass.) this year, and this was just the ticket. I omitted the bacon (vegetarian!) and used sour cream instead of creme fraiche (it was what we had on hand), and it was still delicious. Will definitely repeat soon!

We loved this - and will use it every fall for our green tomatoes!

Omg. Omg. This is a wonderful way to use up green tomatoes and have a feast. Made as written, except I used cream instead of cream fraiche- because that’s what I had. Definitely not heart healthy, but definitely super good. Ok and I didn’t have brioche- used whole wheat bread- maybe a little bit more healthy??? My son asked “why do we have bacon.” I said super dinner.

I made as written, large onion snd good sized garlic cloves, I used garbanzo bean broth, and it took at least 3 cups to cover the tomatoes. 3 pounds of my tomatoes were probably more than 6 c. Used sour cream. I had no coriander, so I used cumin (thinking Mexican flavors of tomatillo). Pretty bland.

Insanely delicious! I only made the soup and none of the add-ons and it's still wonderful. Drinking it from a mug actually. Amazing comfort food!

We somehow have green tomatoes on the vines in October (in Mass.) this year, and this was just the ticket. I omitted the bacon (vegetarian!) and used sour cream instead of creme fraiche (it was what we had on hand), and it was still delicious. Will definitely repeat soon!

Thought this was terrific - great thick texture. Homemade chicken stock added a lot of depth. Used dried dill since I couldn't find any fresh and it nicely disappeared - no big dill hit. Used crema agria (basically Mexican sour cream) instead of creme fraiche because I had it, skipped the croutons and saw no need for the honey. At the end of the meal, the question was "can you freeze some for later." What makes this special is that it is so seasonal.

After eating this soup for a couple of days, I found the tartness and bitter aftertaste a bit overwhelming, probably because the green tomatoes I had on hand were not very big and extra tart. This was fixed by adding more chicken broth (about 2 cups) and some cream to taste. Much better. I also made Melissa's fried green tomatoes with bacon remoulade, and found the extra bacon pickle relish to be a nice addition to dollop into the soup.

Great use of extra green tomatoes. It’s naturally tart. I added sour cream instead of cream fraiche since that’s what I had, but wished I used a less tart source of dairy. Croutons and bacon were a nice touch.

Very good except for the brioche croutons. Way too much bacon fat. In the future, I will either use olive oil or cheat and use store-bought croutons.

I have been making this since it first appeared in print in the Times in Sept. 2009. I can't imagine doing anything else with green tomatoes. Usually I make a half batch since I am more likely to have 4 c. of tomatoes. I've made olive bread croutons but usually make whole wheat; two end pieces of a loaf work perfectly. I use plain Greek yogurt instead of creme fraiche and half the honey. I've found that a food processor is preferable to an immersion blender for this recipe. Great!

I also had too many green tomatoes, so I tried this recipe. It's fine. The only substitution I made was fresh oregano and marjoram instead of dill since that's what I had. I think I would have liked it better with dill, but it was still very tasty and a good way to use up some of my green tomatoes. One T of honey was just right.

We had the green tomatoes and needed a way to use them, so we made this. Never again. You'd need a ton of honey to offset the acidity. The creme fraiche, the croutons, and the bacon help but nowhere near enough.