Tomato Apple Soup (Tomapple Soup) |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 5 |
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This is a simple and delicious soup with new flavors. Garnish with some yogurt or cream and maybe some fresh ginger. Ingredients:
2 tablespoons butter |
2 tablespoons extra-virgin olive oil |
1 onion, chopped |
3 cloves garlic, minced |
1/2 apple - peeled, cored, and chopped |
1/2 cup chopped carrot |
1/4 teaspoon dried basil, or to taste |
1 pinch dried thyme |
2 cups vegetable stock |
1 (28 ounce) can diced tomatoes |
3 ounces tomato paste, or to taste |
salt and ground black pepper to taste |
Directions:
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.
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