Fried Green Tomato Soup
with Cornbread Croutons

This soup is also delicious served chilled. Prepare soup as directed. Cover and refrigerate several hours or overnight. Serve with Cornbread Croutons.

Prep: 10 min | Cook: 1 hr 30 min | Yield: 4; serving size: 3/4 cup

Ingredients

• 3 tablespoons olive oil
• 1 medium onion, coarsely chopped (1 cup)
• 2 large green tomatoes, coarsely chopped (3 cups)
• 3 cups water
• 1 teaspoon salt
• 1 teaspoon McCormick Gourmet™ Thyme
• Pinch McCormick Gourmet™ Black Pepper, Coarse Ground
• 1 piece cornbread, about 3 inch square

Instructions

1. Heat oil in a 2 quart saucepan on medium heat. Add onion; cook and stir for 10 minutes or until softened.
2. Add tomatoes; cook over medium low heat for 25 minutes or until tomatoes are softened, stirring occasionally.
3. Add water; simmer for 30 minutes or until tomatoes are tender.
4. With center part of cover removed to let steam escape, puree soup in batches in blender on high speed until smooth.
5. Strain and return soup to saucepan.
6. Add salt, thyme and pepper; simmer for 20 minutes or until slightly thickened.
7. Meanwhile, for the Cornbread Croutons, heat oven to 350 degrees F.
8. Cut prepared cornbread into 12 (3/4 inch) cubes. Place on baking sheet. Bake for 10 minutes or until toasted.
9. To serve, ladle soup into bowls and top each with 3 croutons.

Nutrition

Per serving: Calories: 184 Cholesterol: 7mg Sodium: 715mg Protein: 3g Total Fat: 12g Fiber: 2g Carbohydrate: 16g

Attribution

Recipe used with permission from: McCormick

This recipe, developed by Cynthia Wilson, was the winning entry in the No Reservations McCormick Gourmet™ recipe contest.