Tomato, carrot & apple soup

This is one of my favourite autumn soups and very comforting.

Ingredients

Half an oz (15g) of butter;
2 teaspoons olive oil;
1 onion peeled and finely chopped;
2 cloves of garlic, peeled and finely chopped;
6oz (170g) carrots, peeled and finely chopped;
1lb (450g) tomatoes, skinned and roughly chopped (or 1 tin of chopped tomatoes)
1 eating apple, peeled, cored and chopped;
Fresh herbs – thyme, marjoram, and 3 bay leaves;
2 pints stock;
Freshly ground black pepper;
4 tablespoons double cream (optional)

Method

  • Heat the butter with the oil.
  • Put in onion and garlic and cook over low heat until onion is transparent.
  • Add the carrot and stir over low heat until the fat has been absorbed.
  • Add the tomatoes, apple, herbs and stock, season with salt and pepper and bring to the boil.
  • Cover and simmer for 45 minutes or until the vegetables are very soft
  • Blend the soup until smooth (or just push it through a sieve)
  • Pour soup into warm bowls, and garnish with a spoonful of cream – and croutons if you like them.

Serve with crusty bread and some cheese

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