Tomato and apple soup

(87 ratings)

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Tomato and bramley soup
Tomato and bramley soup
  • Serves: 4-6

  • Prep time:

  • Cooking time:

You might not have thought that tomato and apple work well together, but we love this combination of flavours in this tomato and apple soup - and of course both taste even better under a mountain of melted cheddar cheese! This deliciously warming winter tomato and apple soup is packed full with vitamins and nutrients - perfect if you're feeling a little under the weather or have some poorly children who can't stomach much else. It will quickly become a household favourite - we recommend using large Bramley apples to make this soup go that bit further.


  • 450g (1lb) Bramley apples, peeled, cored and sliced
  • 900g (2lb) ripe vine tomatoes, halved
  • 2 cloves garlic, peeled
  • 75ml (3fl oz) extra virgin olive oil
  • Salt and freshly ground black pepper
  • 425ml (¾ pt) water
  • 1tbsp tomato purée
  • 2tsp caster sugar
  • Handful fresh basil leaves

Bramley apples freeze really well. Just peel, slice and soak them in water with lemon juice for 15 mins. Pat the apples dry then place them in bags and freeze.


  1. Place the apples, tomatoes, garlic, oil in a large pan and season well. Cover with a tight-fitting lid then bring to the boil over a medium heat. Simmer for 15-20 mins, or until the apples, tomatoes and garlic have completely broken up.
  2. Transfer to a blender, add the remaining ingredients and whizz until the soup is smooth. Finally, adjust the seasoning according to taste and gently reheat before serving in bowls with crusty bread.

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