Tomato Apple Soup (Tomapple Soup)

6 Reviews Add a Pic
  • Prep

    20 m
  • Cook

    40 m
  • Ready In

    1 h
fire and sticks
Recipe by  fire and sticks

“This is a simple and delicious soup with new flavors. Garnish with some yogurt or cream and maybe some fresh ginger.”

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Adjust Servings

Original recipe yields 5 servings



  1. Melt the butter with the olive oil in a large skillet over medium-high heat. Cook the onion and garlic in the skillet until they begin to brown; add the apple, carrot, basil, and thyme; reduce heat to medium and continue cooking until the carrots are tender, about 10 minutes. Stir in the vegetable stock, tomatoes, and tomato paste; season with salt and pepper. Raise the heat to high and bring to a boil; cover and cook at least 20 minutes, stirring frequently to keep the soup from burning on the bottom.
  2. Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.

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Reviews (6)

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Not bad! As much as I LOVE tomatoes, I generally don't care for tomato-based soups, but the thought of apples sounded fun, so I thought I'd try this. I used a Granny Smith. I ended up adding the whole apple, extra carrots, & only 1/2 of the tomatoes. I also like a bit of crunch in my veggies (and fruits, in this case!) so I left out some of the carrots & apples until just before pouring everying in the blender. Will definitely be making this again. Thanks!

Chriss Menna

Chriss Menna

The flavors were delicious! I think the apple added a nice sweetness to the soup. The pureed texture was not my favorite. My husband gave it a 3 based on the texture. It is a "refined" soup so to speak. My 9 month old and 2 1/2 year old loved it! I knew going into it that chunks would be nice, but I wanted an easy meal to feed my little boys. It worked out nicely and I would definitely make it again!



Delicious! I used water instead of vegetable broth and topped with mozzarella cheese. We had no leftovers!

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Amount Per Serving (5 total)

  • Calories
  • 174 cal
  • 9%
  • Fat
  • 10.5 g
  • 16%
  • Carbs
  • 17 g
  • 5%
  • Protein
  • 3 g
  • 6%
  • Cholesterol
  • 12 mg
  • 4%
  • Sodium
  • 610 mg
  • 24%

Based on a 2,000 calorie diet



previous recipe:

Tomato and Bread Soup


next recipe:

Tomato Garbanzo Soup with Rice