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Tomato soup in a white bowl, with a copper spoon and a slice of bread.

Apple Tomato Soup

  • Author: Jessie
  • Prep Time: 10 mins
  • Cook Time: 45 mins
  • Total Time: 55 minutes
  • Yield: Serves 4-6 1x
  • Category: Soup
  • Cuisine: American
  • Diet: Vegan

Description

This easy, creamy apple tomato soup is perfect for fall.


Ingredients

Scale
  • 2 Tablespoons extra virgin olive oil
  • 1/2 large yellow onion, roughly chopped
  • 2 cloves garlic, chopped
  • 1 pound apples, cored and roughly chopped (approximately 2 large apples or 3 small apples)
  • 4 pounds fresh tomatoes, roughly chopped (approximately 1416 roma tomatoes)
  • 2 bay leaves
  • salt and pepper to taste

Instructions

  1. Heat olive oil in a large pot over medium heat.
  2. Add onions and garlic and sauté until onion is translucent, about 3 minutes.
  3. Add apples, tomatoes, bay leaves, salt, and pepper to the pot and stir to combine.
  4. Cook, stirring occasionally, until apples are very soft and tomatoes have released most of their liquid – about 45 minutes.
  5. Remove pot from heat. Remove and discard the bay leaves.
  6. Use an immersion blender to carefully purée soup until it’s smooth. This can take a few minutes!
  7. Taste soup and add salt if necessary.
  8. Serve immediately. Garnish with a drizzle of good olive oil and a bit of fresh cracked pepper (optional).

Notes

Taste and add salt if necessary. There aren’t many ingredients in this soup, so seasoning is extra important! Give it a taste and add a pinch of salt to help the flavors pop. 

What kind of apples should I use? We like to use semi-sweet apples in this recipe: Sansa, Honeycrisp, Golden Delicious, Cortland, Northern Spy, and Prairie Spy apples all work well. Just remember that if your apples are especially sweet or tart, the soup will be, too! 

What kind of tomatoes should I use? We recommend using ripe, sweet summer tomatoes for this recipe: Roma tomatoes, San Marzanos, heirlooms, or cherry tomatoes work well here. You can use 2 large cans of crushed tomatoes in a pinch (but it’s better with fresh!) For extra flavor, roast the tomatoes, onions, and garlic before making this soup.

If you don’t have an immersion blender, carefully transfer soup to a blender in batches and blend until smooth. A good blender or immersion blender should give you a very smooth soup (even though we don’t peel the apples and tomatoes here, though you can certainly add this step if you like!) but if you’d like an even smoother consistency you can strain the soup through a mesh sieve or run it through a food mill. 

Adjusting the consistency. The texture of this soup will vary depending on your ingredients – if it’s too thin after blending, let it simmer on low heat until it thickens a bit. If it’s too thick, stir in a splash of water, stock, o heavy cream to thin it out. 

For extra creaminess, add a splash of heavy cream or coconut milk to this soup. 

Safety tip: Make sure the head of your immersion blender is completely submerged in the soup to avoid splashes and burns. Always use caution when blending hot liquids.

Serve with our favorite Easy Crusty Bread!

Keywords: fall, vegan, vegetarian