Tomato Apple Soup (Tomapple Soup) Recipe -
Tomato Apple Soup (Tomapple Soup) Recipe
  • READY IN 1 hr

Tomato Apple Soup (Tomapple Soup)

Recipe by  

"This is a simple and delicious soup with new flavors. Garnish with some yogurt or cream and maybe some fresh ginger."

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Ingredients Edit and Save

Original recipe makes 5 servings Change Servings
  • PREP

    20 mins
  • COOK

    40 mins

    1 hr


  1. 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.
  2. 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.
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Reviews More Reviews

Most Helpful Positive Review
Feb 25, 2009

Not bad! As much as I LOVE tomatoes, I generally don't care for tomato-based soups, but the thought of apples sounded fun, so I thought I'd try this. I used a Granny Smith. I ended up adding the whole apple, extra carrots, & only 1/2 of the tomatoes. I also like a bit of crunch in my veggies (and fruits, in this case!) so I left out some of the carrots & apples until just before pouring everying in the blender. Will definitely be making this again. Thanks!

Most Helpful Critical Review
Mar 29, 2010

Just okay. I thought the apple flavour would be more evident. In the end it just seemed like more work for a soup that was just okay.


10 Ratings

Oct 30, 2009

The flavors were delicious! I think the apple added a nice sweetness to the soup. The pureed texture was not my favorite. My husband gave it a 3 based on the texture. It is a "refined" soup so to speak. My 9 month old and 2 1/2 year old loved it! I knew going into it that chunks would be nice, but I wanted an easy meal to feed my little boys. It worked out nicely and I would definitely make it again!

Jul 23, 2011

Delicious! I used water instead of vegetable broth and topped with mozzarella cheese. We had no leftovers!

Jan 02, 2012

Really, really good! For the people who are complaining about the texture being over-blended just don't blend it as much, or reserve some chunks to add in later. I have a stick mixer and this really was no work at all. I served ours with the Crusty French Bread recipe by Deanna and it was delicious. The only thing I did was use the whole apple, triple the basil (fresh) and top with crumbled cotija cheese. Thanks for the great soup idea!

Nov 02, 2014

I used chicken stock and a whole apple. I love how the carrots and apple enhance the tomato flavor. This went together very quickly and made an excellent warm lunch on a cold, blustery day. I did garnish with a bit of grated Montery Jack, which worked well. This will be a repeat feature on our winter menu.

Mar 11, 2013

This needs more apples. As it is, there is not a taste of the apples in the soup, which I would have liked.


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  • Calories
  • 174 kcal
  • 9%
  • Carbohydrates
  • 17 g
  • 5%
  • Cholesterol
  • 12 mg
  • 4%
  • Fat
  • 10.5 g
  • 16%
  • Fiber
  • 3.6 g
  • 15%
  • Protein
  • 3 g
  • 6%
  • Sodium
  • 532 mg
  • 21%

* Percent Daily Values are based on a 2,000 calorie diet.

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