Tomato & Apple Soup
Submitted by rosebud
A silky British-style soup pairing ripe tomatoes with tart cooking apples, simmered in stock and pureed velvet-smooth. Equally lovely hot with a swirl of cream and snipped chives, or chilled on a warm summer afternoon.
YIELD
1 servingsPREP
30 minCOOK
30 minREADY
60 minTomato soup gets a brilliant makeover when you throw cooking apples into the pot. The fruit adds a natural sweetness and gentle tartness that takes a familiar soup somewhere new and rather lovely.
Tomatoes, onions, and apples simmer together in stock until everything is soft and yielding, then the whole lot gets pureed and strained until it’s velvet smooth. Not a pip or a scrap of skin in sight.
It works beautifully either way: steaming hot with a drizzle of cream and fresh chives on a chilly evening, or chilled in a bowl on a summer afternoon. Proper versatile, this one.
Kitchen Tips
- Blanch the tomatoes in boiling water for 2-3 minutes, then plunge into cold water. The skins slip right off without a fight
- Use tart cooking apples like Bramleys or Granny Smiths. Eating apples are too sweet and won’t give you that balanced tang
- Strain through a fine sieve after blending. This removes tomato seeds and any remaining bits of skin for the smoothest possible result
- If serving chilled, taste again before serving since cold temperatures dull flavors. You may need a bit more seasoning than when it was hot
Ingredients
Directions
Place the tomatoes in boiling water for 2 to 3 minutes then in cold water.
The skins will peel off easily.
Cut up the tomatoes. Peel and cut up the onions and apples.
Place the tomatoes, onions and apples with the stock in a saucepan.
Season.
Bring to the boil and simmer for 20 minutes until the onions are soft.
Purée the mixtureand then sieve to remove the tomato pips.
The soup should be completely smooth.
Serve hot garnished with chives and cream or chilled.
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