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

Makes 4 (3/4-cup) servings.

Prep Time: 10 minutes
Cook Time: 1 hour 30 minutes

Nutritional Information

For 1 serving
Calories: 184
Sodium: 715mg
Fat: 12g
Carbohydrates: 16g
Cholesterol: 7mg
Fiber: 2g
Protein: 3g

Fried Green Tomato Soup with Cornbread Croutons

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 Collection Thyme Leaves
Pinch McCormick® Gourmet Collection Black Pepper, Coarse Grind
1 piece cornbread (about 3-inch square)

Directions

1. Heat oil in 2-quart saucepan on medium heat. Add onion; cook and stir 10 minutes or until softened. Add tomatoes; cook on medium-low heat 25 minutes or until tomatoes are softened, stirring occasionally. Add water; simmer 30 minutes or until tomatoes are tender.

2. With center part of cover removed to let steam escape, puree soup in batches in blender on high speed until smooth. Strain and return soup to saucepan. Add salt, thyme and pepper; simmer 20 minutes or until slightly thickened.

3. Meanwhile, for the Cornbread Croutons, preheat oven to 350°F. Cut prepared cornbread into 12 (3/4-inch) cubes. Place on baking sheet. Bake 10 minutes or until toasted. To serve, ladle soup into bowls and top each with 3 croutons.

Tips

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

Print full Recipe

Print full Recipe | 4x6 | 3x5

You may also enjoy...

Recipes that use McCormick® Gourmet Collection Thyme Leaves