Tomato Soup with Apples

Serves: 4
Preparation time: 20 minutes
Cooking time: 35-40 minutes
Calories/serving: 203

Ingredients

• 2 tbsp olive oil
• 1 medium onion, finely chopped
• 1 medium carrot, finely chopped
• 1 stick of celery, finely chopped
• 2 tbsp tomato puree
• 1 kg / 2 lb 4 oz / 4 cups ripe vine tomatoes, washed, cored and quartered
•  1/2 tsp caster (superfine) sugar
• 1 bay leaf
• 1.2 I / 2 pints / 5 cups vegetable stock, hot
• 110 g / 4 oz / 1/2 cup reduced-fat creme fraiche
• large Gala or Braeburn apple, cored and
• finely diced salt and freshly ground black pepper

Method

1. Heat the olive oil in a large saucepan set over a medium-low heat; add the onion, carrot, celery and salt, then sweat for 8-10 minutes.
2. Stir in the tomato puree, then add the tomatoes and mix well before adding the sugar, bay leaf, and seasoning; cover and leave to stew for 10 minutes, stirring occasionally.
3. Remove the cover after ten minutes and stir in the stock.
4. Bring to a simmer before cooking over a reduced heat for 25-30 minutes. Stirring occasionally
5. Discard the bay leaf before blending the soup with an immersion blender.
6. Stir through the creme fraiche and return the soup to a simmer before adjusting the seasoning to taste.
7. Ladle Into soup bowls and garnish with diced apple before serving.

Tags

• health recipe
• light bites
• lunch
• weight loss recipe