Tomato, celery and apple soup

    1 hour 45 min

    A light apple soup that's served chilled. If serving as a summer dinner party starter, add a dollop of basil cream.


    Buckinghamshire, England, UK
    7 people made this

    Serves: 6 

    • 50g butter
    • 2 onions, chopped
    • 1 head celery, chopped
    • 400g cooking apples, chopped
    • 2 cloves garlic, crushed
    • 2 (400g) tins chopped tomatoes
    • 300ml apple juice
    • 450ml chicken stock
    • 1 pinch sugar
    • Salt and freshly ground black pepper, to taste
    • To serve
    • 1 bunch basil, chopped
    • 4 tablespoons whipped cream

    Prep:10min  ›  Cook:35min  ›  Extra time:1hr chilling  ›  Ready in:1hr45min 

    1. Melt the butter in a large pan over medium heat. Cook the onions and celery until golden, about 10 minutes. Add the garlic and apples, cooking until softened, about 5 minutes.
    2. Add the apple juice, tomatoes and stock; bring to the boil. Reduce the temperature to a simmer and cook uncovered for 20 minutes.
    3. Carefully blend the mixture until smooth. Return to the pan and stir in the sugar, salt and pepper; chill in the fridge (or freezer if you need to serve it sooner).
    4. Serving suggestion: Fold the chopped basil into the whipped cream. Float a spoonful on top of the soup to serve.

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