A creamy and delicious Tomato Apple Soup made with all FRESH whole ingredients is perfect immune boosting soup for upcoming colder days. Enriched with healing spice – turmeric, this soup is bursting with flavors and ready in just 30 minutes.
Aren’t creamy soups like the BEST thing on this planet!!! They are so comforting, filling and super easy to make. Plus you can make them in less than 30 minutes from literally ANY veggie that you have in your fridge.
Creamy veggie soups are my favorite throughout the whole year. Especially when colder weather and flu season strikes. Delicious immune boosting Carrot Ginger Soup and flavorful Spicy Broccoli Soup that heals EVERYTHING are constantly on our family menu. But lately, I had one more soup on my mind. That is a creamy tomato soup.
The whole story began with my Grandma’s’ famous tomato soup. She makes the best tomato soup in the family. It’s hard to outdo that sweet-sour creamy perfection she makes. Trust me, I’ve tried many times. I can say I have some (quite good) level of cooking skill but seems not that good enough to make her recipe taste exactly the same.
I was so disappointed with constant (unsuccessful) attempts to copy that soup that I eventually stop trying. Since we really love that tomato soup I decide to give it a try one more time. But this time, I didn’t follow Gran’s famous recipe but rather created my own. With little Googling and trial and error, I came up with this creamy deliciousness – my own perfect Tomato Apple Soup.
This soup came out just as I imagine it – slightly different, super HEALTHY and absolutely delicious – thick, rich in taste, with beautifully balanced sweet-sour components, perfectly flavored with fragrant spices. Soup passed the ultimate husband test (allow me to brag a bit) with flying colors.
What makes this Tomato Apple Soup so special is that I made it with all whole FRESH ingredients. It doesn’t contain any tomato concentrate, nor canned tomatoes. Nothing from the tube or can. So it’s not loaded with added unhealthy sugars nor any additives. I used fresh ripe and juicy tomatoes. Tomatoes are now in season and loaded with lycopene – a powerful antioxidant that protects our body from many diseases and premature aging, and in particular, protects our heart and cardiovascular system.
To balance sour tomato taste I used naturally sweet fresh apple. Its subtle sweetness mellowed the acidity of tomatoes allowing tomatoes rich flavor to shine through. Tomatoes and apples in this soup marry perfectly together, and the addition of turmeric and dill made a truly amazing flavor combination.
What’s also super neat about this Tomato Apple Soup is that it can be made in less than 30 minutes. Fresh ingredient soup made in less than half an hour? You bet! If you looking to speed up the process even more, you can prep fresh tomato sauce in advance. Just boil fresh tomatoes and refrigerate it in glass jar with the lid. Make sure you don’t use any spices (except salt) so you can use that sauce later in whatever meal you want.
This Tomato Apple Soup is best served freshly made and hot, with some wholegrain croutons or crackers. You can top it with some Emmentaler cheese for ultimative diner experience.
A really interesting fact about this soup is that it’s actually a fruit soup! WHAT.. yes I know?! Tomato is officially considered a fruit. I can only imagine facial expression of your family or guests when you tell them you’ll be serving them FRUIT soup for dinner.
Well, I can’t wait to hear what you (and your loved ones) think about this delicious Tomato Apple Soup.
Fresh Tomato Apple Soup
A creamy and delicious Tomato Apple Soup made with all FRESH whole ingredients is perfect immune boosting soup for upcoming colder days. Enriched with healing spice - turmeric, this soup is bursting with flavors and ready in just 30 minutes.
- 2 tablespoons extra virgin olive oil
- ½ large yellow onion minced
- 2 cloves garlic minced
- 5 large ripe soft tomatoes
- 2 large sweet apples peeled and roughly chopped
- 2 cups vegetable broth
- 2 teaspoon turmeric
- 1 teaspoon dill
- Pinch of Himalayan salt
- Pinch of Cayenne pepper
- Emmentaler cheese if desired and to taste*
Heat olive oil in a large saucepan or soup pot over medium heat. Add minced onion and garlic, and cook for few minutes, stirring often until onion is translucent.
Add roughly chopped tomatoes and apples. Sprinkle with salt. Cook, stirring often, for 20 minutes, until apples are tender.
Pour in some boiled vegetable broth. Bring all to a boil.
Remove from the heat. Puree in blender until very smooth.
Return the soup to the saucepan and stir in turmeric, dill and cayenne pepper. Add more salt to taste.
Add some more boiled vegetable broth until you get thick creamy soup.
Pour the soup into bowls and serve.
Garnish with grated Emmentaler cheese.*
Keep refrigerated up to 3 days. Can be frozen up to 3 months. As a measure I used US cup (240ml). *Omit for VEGAN version.
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