Fall Tomato & Apple Soup

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Ingredients

For the soup:

  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 1/2 teaspoon salt
  • 2 cloves garlic, crushed
  • 1 teaspoon ginger, grated
  • 4 pounds of SAVOURA | Cocktalio tomatoes (about 4 packages), cut into wedges
  • 2 large apples*, cored and cut into 8 pieces
    We suggest using sweet apples like Red Delicious, Empire, Honey Crisp, or Spartan
  • 1 cup vegetable broth

For the garnish:

  • 1 cup SAVOURA | Tomatrio tomatoes, halved
  • 1/2 teaspoon ApothicAri fire vinegar
  • 1 tablespoon olive oil
  • Finishing salt
  • Croutons
  • Fresh Basil from Gourma

Preparation

Preparation:

  1. Heat the olive oil in a large pot over medium heat. Add the chopped onion with a pinch of salt and sauté until translucent. Incorporate the crushed garlic and grated ginger, and cook until the garlic is fragrant.
  2. Add the Cocktalio tomato wedges, chopped apples, and vegetable broth. Bring the mixture to a boil, then simmer for 10 to 20 minutes or until the apples are tender.
  3. Use an immersion blender to blend the soup until smooth, or carefully transfer it to a blender. Then, strain the mixture through a medium-mesh sieve for a silky texture.
  4. Halve the Tomatrio cherry tomatoes and season them with fire vinegar, olive oil, and a pinch of finishing salt.
  5. Pour the soup into bowls and top with the seasoned tomatoes and croutons.

Note: This soup is also delicious when served cold.

Ingredients

Preparation

For the soup:

  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 1/2 teaspoon salt
  • 2 cloves garlic, crushed
  • 1 teaspoon ginger, grated
  • 4 pounds of SAVOURA | Cocktalio tomatoes (about 4 packages), cut into wedges
  • 2 large apples*, cored and cut into 8 pieces
    We suggest using sweet apples like Red Delicious, Empire, Honey Crisp, or Spartan
  • 1 cup vegetable broth

For the garnish:

  • 1 cup SAVOURA | Tomatrio tomatoes, halved
  • 1/2 teaspoon ApothicAri fire vinegar
  • 1 tablespoon olive oil
  • Finishing salt
  • Croutons
  • Fresh Basil from Gourma

Preparation:

  1. Heat the olive oil in a large pot over medium heat. Add the chopped onion with a pinch of salt and sauté until translucent. Incorporate the crushed garlic and grated ginger, and cook until the garlic is fragrant.
  2. Add the Cocktalio tomato wedges, chopped apples, and vegetable broth. Bring the mixture to a boil, then simmer for 10 to 20 minutes or until the apples are tender.
  3. Use an immersion blender to blend the soup until smooth, or carefully transfer it to a blender. Then, strain the mixture through a medium-mesh sieve for a silky texture.
  4. Halve the Tomatrio cherry tomatoes and season them with fire vinegar, olive oil, and a pinch of finishing salt.
  5. Pour the soup into bowls and top with the seasoned tomatoes and croutons.

Note: This soup is also delicious when served cold.

Tomato & Apple Soup: A Cozy Autumn Recipe!

Indulge in the comforting flavours of autumn with this delightful tomato and apple soup recipe. Combining the richness of juicy tomatoes with the sweetness of apples, this dish is a perfect addition to your Thanksgiving spread. A special thanks to ApothicAri for their fire vinegar, which adds a delightful touch of spice to this delicious recipe and to Gourma for their fresh basil! Give it a try and elevate your celebrations with this heartwarming dish.

Photo credit: Audrey Laferrière – photographe culinaire

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