Tomato Apple Soup (Tomapple Soup)
Need a gluten free, primal, and vegetarian soup? Tomato Apple Soup (Tomapple Soup) could be an outstanding recipe to try. This recipe serves 5. One serving contains 186 calories, 4g of protein, and 11g of fat. This recipe covers 13% of your daily requirements of vitamins and minerals. If you have vegetable stock, basil, canned tomatoes, and a few other ingredients on hand, you can make it. It is perfect for Autumn. From preparation to the plate, this recipe takes around 1 hour.
Instructions
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.