Apple Tomato Soup

Ingredients

• 30 mlextra-virgin olive oil
• ½ largeyellow onion, roughly chopped
• 2 clovesgarlic, chopped
• 454 g (1 lb)apples, cored and roughly chopped (about 2 large or 3 small)
• 1.81 kg (4 lb)fresh tomatoes, roughly chopped (about 14–16 Roma tomatoes)
• 2bay leaves
• to tastesalt and pepper

Instructions

1. 1

   Heat the oil

   Warm the olive oil in a large pot over a medium heat.

2. 2

   Soften the aromatics

   Add the onion and garlic and sauté for about 3 minutes, until the onion is translucent.

3. 3

   Add the produce

   Tip in the apples, tomatoes and bay leaves, then season with salt and pepper and stir to combine.

4. 4

   Cook until soft

   Cook for about 45 minutes, stirring occasionally, until the apples are very soft and the tomatoes have released most of their liquid.

5. 5

   Remove the bay

   Take the pot off the heat and remove and discard the bay leaves.

6. 6

   Blend the soup

   Carefully purée the soup with a hand blender until smooth; this may take a few minutes.

7. 7

   Adjust the seasoning

   Taste the soup and add more salt if needed.

8. 8

   Serve straight away

   Serve immediately, with an optional drizzle of good olive oil and a little freshly cracked pepper.

What is apple tomato soup?

This is a smooth soup built from fresh tomatoes, apples and simple aromatics. It fits naturally into autumn cooking, when apples are plentiful and a warming pot of soup makes an easy meal.

The recipe is an American-style take on tomato soup rather than a traditional named regional dish. Its balance comes from cooking the fruit and tomatoes together until soft, then blending them into one silky bowl.

Nutrition and macros by portion

The nutrition label shows one serving as written: 176 calories, 4g protein, 26g carbs, 8g fat.

The tomatoes and apples contribute most of the carbohydrates, while olive oil supplies most of the fat; the recipe has only a modest amount of protein. Pair a bowl with a protein-rich accompaniment, such as beans or a cheese sandwich, to make the meal more balanced.

The fruit and tomatoes

Apples: Cored, roughly chopped apples cook right in the pot, lending a gentle sweetness that rounds out the tomatoes. There is no need to peel them before blending.

Tomatoes: Fresh Roma tomatoes are suggested, but the method relies on roughly chopped fresh tomatoes releasing their liquid as they cook. Choose ripe tomatoes for a fuller flavour.

Building the flavour

Onion and garlic: Sautéing these first gives the soup a savoury base. Let the onion turn translucent over medium heat rather than rushing it at a higher temperature.

Bay leaves: They simmer with the fruit and tomatoes, then are removed before blending. Remember to take both leaves out so they do not end up in the purée.

Cooking and blending

Softness: Allow about 45 minutes of cooking, stirring occasionally. The apples should be very soft and the tomatoes should have released most of their liquid before you blend.

Smooth finish: Take the pot off the heat and blend carefully with a hand blender. Move the blender through the soup until no large pieces remain; it can take a few minutes.

Seasoning and serving

Final check: Taste after blending and add salt if needed, since the flavour becomes easier to judge once everything is combined. Pepper is included in the initial seasoning, with more freshly cracked pepper as an optional garnish.

To serve: A drizzle of good olive oil is suggested for the finish. Bread or a simple sandwich can make the soup part of a more substantial meal.

Recipe notes & tips

• Chop the apples and tomatoes to a similar rough size so they cook evenly.
• Stir the pot occasionally during the long simmer to prevent pieces settling and sticking.
• Keep the bay leaves easy to spot so they can be removed before blending.
• Blend carefully after taking the pot off the heat, keeping the blender head submerged.
• Taste the finished soup before adding extra salt.

Variations

• Choose sweeter apples: Use a sweeter variety for a softer, fruitier note.
• Use another tomato variety: Ripe fresh tomatoes can stand in for Roma tomatoes.
• Add a creamy finish: Stir a little cream into the blended soup before serving.
• Bring the heat: Add chilli with the initial seasoning for a gently spicy version.

Common mistakes to avoid

• Cooking too quickly: Keep the heat moderate and stir occasionally so the fruit and tomatoes soften without catching.
• Blending with the bay leaves: Remove and discard both leaves before puréeing.
• Stopping before the fruit is soft: Cook until the apples are very soft and the tomatoes have released most of their liquid.
• Blending too close to the surface: Keep the hand blender submerged and work carefully to avoid splashes.
• Seasoning without tasting: Check the soup after blending and add salt only if it needs it.

How to store

Cool leftovers and refrigerate them in a covered container for up to 3 days. Reheat gently in a saucepan, stirring, until hot throughout; loosen with a little water if the soup has thickened.

Frequently asked questions