Got an ingredient and don't know what to do? Let's see if we can help.

Custom Search

New York apple and tomato soup

New York apple and tomato soup

Serves 3-4

Tomato soup is always a favourite and adding the apple gives the soup an extra sweetness and is packed full of goodness.
For an added dimension why not roast the tomatoes with a drizzle of olive oil in a hot oven for 20 minutes before hand. This will give the soup a lovely roasted flavour.

Ingredients

1 white onion

2 carrots

2 sticks of celery

2 apples

1 medium sized potato

6-7 Ripe tomatoes or 1 tin of chopped tomatoes

½ teaspoon of dried Basil

800ml vegetable stock

1 tablespoon of olive oil

Salt and pepper

1 tablespoon tomato puree 

Method

-          Heat 1 tablespoon of olive oil in a large pan and add the onion, celery and carrot that have been peeled and finely chopped and cook for 5 minutes occasionally stirring until the onion begins to soften.

-          Next add the apples and potato that have been peeled and chopped into small cubes along with ½ a teaspoon of dried Basil and 1 tablespoon of tomato puree. Stir and cook for 1 minute.

-          Add the Tomatoes which have been roughly chopped (seeds and skin) or chopped tomatoes and stock and bring to the boil.

-          Cover and reduce to a simmer and cook for 20 minutes.

-          Take off the heat and liquidize with either a hand blender or food processor.

-          If you like your soup a little more chunky, then only liquidize half.

-          Return to the pan and season to taste and simmer for a couple of minutes. If the soup is too thick then add a little more stock to the consistency that you require.

-           

Serve with crusty bread for a tasty lunch or snack.