Tomato Apple Soup Tomapple Soup Recipes

TOMATO APPLE SOUP (TOMAPPLE SOUP)

Steps:

• 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.

TOMATO APPLE SOUP (TOMAPPLE SOUP)

Steps:

• 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.

TOMATO & BRAMLEY APPLE SOUP

Steps:

• Take your pan and add your tomatoes, apples, garlic cloves, oil, salt, pepper and water. Bring to the boil and let it simmer away under a tightly fitting lid for 20 minutes or so. It doesn’t particularly matter if you over cook or under cook the apples and tomatoes, although the apples, tomatoes and garlic should have lost their shape a bit.
• Using just and ordinary spoon skim the top of your soup to get rid of and of the scum which may have formed on the top.
• Add the puree, sugar and basil. Mix in. Then transfer to a food processor (you may have to do this is batches) and then whizz until smooth. Give the soup a quick taste, and then season to taste. Reheat until ready to serve and then serve in generous bowls with warmed crusty bread and butter-pure cosy bliss.