A brothy, comforting Green Tomato Soup made for gardeners looking for green tomato recipes. Put the last of the season’s green tomatoes to good use with this easy to make sausage and rice soup. [Last Updated November 17, 2021]
This is what happened at our house this week.
Seriously. My tomatoes were not prepared.
They had weathered the 23 degree night the week before last, but then it went back to being 80 and they were like, “whatevs” (I can use that word because it has been added to the Oxford Dictionary). No really, check it out .
Anyway, it was 80 degrees and then this ferocious wind blew in from Canada (thanks, Canada) and brought pelting rain, which turned to snow.
It was at this point that I gave up on the hopes of my remaining tomatoes turning red and I picked them.
Is it OK to eat green tomatoes?
Yes! Luckily green tomatoes are pretty good.
They are a completely different entity from their ripened red tomato versions. You can use them anytime you want something tangy and sharp.
They make a good substitute for tomatillos, green bell peppers, green olives, you get the picture.
How to Make this green tomato soup
I started this soup off with the idea that I was going to make some sort of gumbo-esque concoction with lots of garlic cloves and the green tomatoes filling in for the bell peppers, but by the time I was finished it was more like a Mexican-style soup, all brothy and porky with a slick of fat on the top.
This is how we do it:
Brown the sausage
Heat a pot over medium heat. Add a tablespoon or so of olive oil and brown two links of Italian sausage. Remove to let cool slightly.
Sauté the vegetables
Add a couple more tablespoons of olive oil to the pot and add the onions and garlic and celery, season with salt and pepper. Cook stirring occasionally until the vegetables are tender.
Once those are starting to brown add the green tomatoes, bay leaf, chicken broth (or vegetable broth) and remaining ingredients.
Simmer away
Slice cooled sausages, add them to the pot. Bring to a boil then reduce heat and simmer over medium low heat until tomatoes are tender, about 30 minutes.
Serve
Divide cooked rice between the soup bowls then ladle the hot soup on top. Serve with Pumpkin Cornbread Muffins and cold beer.
I really can’t think of anything more perfect for a snowy day in October.
Looking for more green tomato recipes?
More Soup Recipes You’ll Love
- Caldo de Res {Mexican Beef and Vegetable Soup}
- Vegan Pozole Verde
- Instant Pot Pork Chili Verde with Cheese
- Crockpot Caldo de Pollo
- Mexican Potato Soup with Melty Cheese
- Pozole Rojo {Pork and Hominy Stew}
- Cheater’s Pozole
Adios Summer
Saying goodbye to summer never tasted so good! Turn those never-ripened green tomatoes into a pot of soul-warming soup. Let me know when you make it by snapping a pic and tagging me on Instagram @holajalapeno and #holajalapeno so I can see or leave me a comment below (don’t forget to leave a ⭐️⭐️⭐️⭐️⭐️ rating) ! Also, sign up for my weekly newsletter, lots of good stuff there too!
Green Tomato, Sausage, and Rice Soup
A brothy, comforting Green Tomato Soup made for gardeners looking for green tomato recipes. Put the last of the season's green tomatoes to good use with this easy to make sausage and rice soup.
Ingredients
- 3 tablespoons olive oil
- 6 ounces Italian sausage (2 links)
- 1 yellow onion, diced
- 2 stalks celery, diced
- 4 cloves garlic, diced
- 1 1/2 pounds green tomatoes, cored and diced
- 1 bay leaf
- 1 teaspoon dried oregano
- 1/4 teaspoon ground allspice
- 6 cups roasted chicken stock, or low-sodium chicken broth
- 2 cups cooked white or brown rice
Instructions
- Brown the sausage. Heat 1 tablespoon of the olive oil a large Dutch oven or soup pot over medium heat. Add the sausages and brown on all sides. Remove from pot and set aside to cool slightly.
- Saute vegetables. Add remaining oil, onions, celery, and garlic to the pot and season with salt and pepper. Cook, stirring occasionally, until tender and starting to brown. Add green tomatoes, bay leaf, oregano, allspice, and chicken stock.
- Simmer. Slice the cooled sausages in half lengthwise, then in 1/2-inch thick half-moon slices. Add to the pot and bring the soup to a boil. Reduce the heat to low and simmer for about 45 minutes. Taste and add more salt and pepper as needed.
- Serve. To serve, divide cooked rice between the bowls and ladle the hot soup on top.
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Nutrition Information:
Yield: 6Amount Per Serving: Calories: 0Total Fat: 0g
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Previous
Geez, snow already? I totally get your tomatoes having a freak out!
I love this recipe! Looks easy!!!
Wow looks so tasty! I haven’t seen those greens tomatoes at the store. I need to look for them ????????
I’m really amazed with this recipe, I love green tomatoes
Love green tomatoes in all kinds of ways… and that’s super yummy
What a combo! Green tomatoes and sausage. I would like a bowl please.
You’ve got it! xo
I still haven’t tried green tomatoes. Need to try them soon. This soup looks to die for! Love soups like this. Beso.
Thanks so much Ale! I think it would be good without the sausage too. 🙂
I love this recipe! Rice soups are my favorites!
Aren’t they just the best?! So comforting!
The perfect dish for chilly days. So comforting and delicious!
Thanks so much Denise! It really, truly is!
This sounds really good! I’ve already canned enough tomato products and am trying to find a creative use for the green tomatoes instead of having them sitting around slowly ripening in the house. From the looks of this I could bump the batch way up, substitute some cooked and drained chorizo and add extra broth and safely pressure can this minus the rice. That way we could enjoy it all winter, just adding some rice when it is time to serve. Thank you for this creative soup recipe.
Amazing!! That is such a great idea. Let me know how it turns out. Also there’s a few other recipes on the site for using green tomatoes. Just type “green tomatoes” in the search box and have a look!
I am about to pick the last of the garden tomorrow, mulch it with composted manure and seed it with winter rye. Decided to look online for new ideas for using green tomatoes. WOW! This recipe looks awesome. Looks like one that I’m not even going to try a small batch of first. Going to cook up some broth tonight, and then make a 20 quart pot of this soup. I’ll freeze it in containers that will be just right for soup to go with supper all winter long. Usually, I have 4-5 kinds of soup in the freezer to choose from; I’m thinking this one is going to become a regular at our house! Thanks.
That makes me so happy Nina! Please let me know how you like it. Thank you!
Wow, I made this soup last night and it was amazing. Because I had carrots in my refrigerator, chard in my garden and ground turkey in my freezer, I added sliced carrots to the onion, and chard ribs instead of celery and ground turkey instead of sausage.
And my super picky Hubble loved it.
I look forward to making this again. It’s definitely a keeper!
Love your blog, thanks for all your recipes!
Yay Susan, thank you! So glad you and your family loved it.
I made this tonight. Only sub was with Quorn meatless grounds seasoned with Italian seasoning instead of Italian sausage as it’s what I had. I doubled the recipe (lots of green tomatoes). It is excellent. So happy to have a soup recipe that uses up green tomatoes!
Wonderful! That’s such a good idea to use the crumbles. I have some in the fridge I might make a batch of soup with tonight!