Tomato Apple Soup

Happy Soup Wednesday! When J. and I went to Georgia last March we ate at this awesome restaurant in Augusta called the Boll Weevil Cafe. The fried green tomatoes were delicious and we shared this heavenly slice of lemon cake for dessert. Because we had an appetizer and dessert I had a bowl of their tomato apple soup for lunch -- it was so great the perfect amount of creamy and sweet. I tried to recreate the recipe from the Boll Weevil Cafe from this All Recipes Tomato Apple Soup recipe...it was good, but not quite as good as the original that I was trying to recreate. I'll keep searching for that perfect recreation, in the meantime enjoy this hearty soup which is perfect for all of the cold blustery weather that February has brought us.

Check out the past Soup Wednesday posts:
Week 16
Week 15
Week 14
Week 13
Week 12
Week 11
Week 10
Week 9
Week 8
Week 7
Week 6
Week 5
Week 4
Week 3
Week 2
Week 1

Adapted from All Recipes.

Ingredients: 

-2 tablespoons butter

-2 tablespoons extra-virgin olive oil

-1 onion, chopped

-3 cloves garlic, minced

-2 Fuji apples - peeled, cored, and chopped

-1/4 teaspoon dried basil, or to taste

-1 pinch dried thyme

-2 cups vegetable stock

-1 (28 ounce) can diced tomatoes

-salt and ground black pepper to taste

Heat the oil and butter in a large pot.

Cook the onions and garlic until soft, then add in the seasoning and the apples.
Cook for about ten minutes.

Add the vegetable stock and tomatoes.
Bring to a boil, reduce to a simmer, cook for about twenty minutes.
Puree in a blender or with an immersion blender. 

Tomato + Apple = 

Soup!
 

Enjoy with grilled cheese.

Like I said in the introduction, this recipe wasn't quite what I was looking for, but it was still good. This recipe makes five servings, J. and I shared some for dinner and then I had the leftovers for lunch the next day. Sometimes leftovers can be disappointing, but the soup was just as great for lunch as it had been for dinner.