-
-
My review
Tomato Apple Soup (Tomapple Soup)
fire and sticks
"This is a simple and delicious soup with new flavors. Garnish with some yogurt or cream and maybe some fresh ginger."
Added to shopping list.
Go to shopping list.
Ingredients
1 h servings 174 calsOriginal recipe yields 5 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- Melt the butter with the olive oil in a large skillet over medium-high heat. Cook the onion and garlic in the skillet until they begin to brown; add the apple, carrot, basil, and thyme; reduce heat to medium and continue cooking until the carrots are tender, about 10 minutes. Stir in the vegetable stock, tomatoes, and tomato paste; season with salt and pepper. Raise the heat to high and bring to a boil; cover and cook at least 20 minutes, stirring frequently to keep the soup from burning on the bottom.
- Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
Footnotes
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Per Serving: 174 calories; 10.5 g fat; 17 g carbohydrates; 3 g protein; 12 mg cholesterol; 532 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 812 Ratings
-
-
-
-
-
Most helpful positive review
2/25/2009
Not bad! As much as I LOVE tomatoes, I generally don't care for tomato-based soups, but the thought of apples sounded fun, so I thought I'd try this. I used a Granny Smith. I ended up adding ...
Most helpful critical review
3/29/2010
Just okay. I thought the apple flavour would be more evident. In the end it just seemed like more work for a soup that was just okay.
Most helpful
Most positive
Least positive
Newest
2/25/2009
Not bad! As much as I LOVE tomatoes, I generally don't care for tomato-based soups, but the thought of apples sounded fun, so I thought I'd try this. I used a Granny Smith. I ended up adding ...
10/29/2009
The flavors were delicious! I think the apple added a nice sweetness to the soup. The pureed texture was not my favorite. My husband gave it a 3 based on the texture. It is a "refined" soup so t...
7/23/2011
Delicious! I used water instead of vegetable broth and topped with mozzarella cheese. We had no leftovers!
1/2/2012
Really, really good! For the people who are complaining about the texture being over-blended just don't blend it as much, or reserve some chunks to add in later. I have a stick mixer and this re...
3/29/2010
Just okay. I thought the apple flavour would be more evident. In the end it just seemed like more work for a soup that was just okay.
11/2/2014
I used chicken stock and a whole apple. I love how the carrots and apple enhance the tomato flavor. This went together very quickly and made an excellent warm lunch on a cold, blustery day. I...
11/3/2017
I followed the original recipe with these exceptions. I used an entire apple, 4 oz can of tomato paste and chose to not blend ingredients. About 20 minutes prior to serving, I added 1/4 cup of c...