tomato apple soup (tomapple soup)

Ingredients

• Servings: 5
• 2 tablespoons butter
• 2 tablespoons extra-virgin olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1/2 apple - peeled, cored, and chopped
• 1/2 cup chopped carrot
• 1/4 teaspoon dried basil, or to taste
• 1 pinch dried thyme
• 2 cups vegetable stock
• 1 (28 ounce) can diced tomatoes
• 3 ounces tomato paste, or to taste
• salt and ground black pepper to taste

Recipe

Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 1 hr


• 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.