March 20, 2025

Tomato Apple Soup is so much more than just tomato and apple. The soup base is a load of mirepoix vegetables which lends a savory vibe. This is not a sweet soup.

Pair this thick soup with a flavorful sandwich or with a light salad meal. Serve a cup or a big bowl, depending on your hunger gauge. While some folks like to enjoy soup first, then sandwich or salad, I like them together for maximum tastebud delight.

celery leaves are particularly flavorful when cooked in soups

Tomato based soup is also the foundation for add-ins like protein and cheese. Imagine shredded rotisserie chicken or shrimp or good sized hunks of briny feta swimming in this pool.  My testers and I were treated to little cubes of white cheddar atop our bowls plus thin slices of tiny apple. Generally speaking, keep your food visually and deliciously appealing to mimic the fancy restaurant experience at home. Besides, dreaming up creative garnishes is kitchen fun.

inhale the intoxicating aroma of simmering soup vegetables

Make your mirepoix base with vegetables chopped about the same size so all are tender at the same time. Use vegetable stock instead of chicken for a vegan version. You are welcome to puree the soup in a food processor or blender. However, the immersion blender is the best tool for this task.

Tomato Apple Soup

recipe by Michele Humlan, The Good Eats Company

makes 4-6 servings

ingredients 

1 ½ cup diced sweet onion
1 cup diced carrot
⅔ cup diced celery, including leaves
2 tablespoons extra virgin olive oil
kosher salt
finely ground white pepper
large garlic clove, zested on microplane grater
1 tablespoon fresh thyme leaves, chopped
28 ounce can diced or whole tomatoes
8 ounces apple, peeled and diced (about one large)
2 cups chicken stock (vegetable for vegan )
optional garnishes : tiny cubes sharp cheddar, thin slices apple

directions

1. Toss diced vegetables with olive oil and pinches of kosher salt and white pepper in heavy two quart saucepan.
2. Bring mixture to a sizzle over medium high heat, then reduce to medium heat, stirring frequently until vegetables are tender, about 10 minutes; adjust heat to avoid browning.
3. Stir in garlic and fresh thyme, with a 20-30 second mix to bloom flavors.
4. Add tomatoes, apple and stock, bring to boil then simmer, stirring occasionally, about 20 minutes.
5. Puree soup with immersion blender and serve immediately or allow flavors to marry overnight.
6. Garnish if desired with cubes of cheddar and apple slices at serving time.