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Tomato Apple Soup (Tomapple Soup)

Rated as 4.17 out of 5 Stars

"This is a simple and delicious soup with new flavors. Garnish with some yogurt or cream and maybe some fresh ginger."
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Ingredients

1 h servings 174 cals
Original recipe yields 5 servings

Directions

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  1. 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.
  2. 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

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Reviews

Read all reviews 8
  1. 12 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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

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.

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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 ...

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...

Delicious! I used water instead of vegetable broth and topped with mozzarella cheese. We had no leftovers!

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...

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.

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...

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...

This needs more apples. As it is, there is not a taste of the apples in the soup, which I would have liked.