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.
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.*
Notes
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.