Among all vegetable soups, BigBoy's favourite is tomato soup—rich and tangy with a delightful sweetness. In this homemade tomato soup, I've added a mysterious ingredient to enhance the natural sweetness as a substitute for artificial sugar. Curious to know what it is? Keep reading to find out!
Homemade tomato soup is incredibly simple—just blend all the ingredients together. This version of tomato soup has three key features:
1. No Chicken Broth: It maintains the pure, natural taste without any added broth.
2. Vegan-Friendly: Since it doesn’t include chicken broth, it’s suitable for those following a plant-based diet.
3. Apple for Sweetness: By adding a whole apple, the soup gets its natural sweetness from fruit sugars, eliminating the need for artificial sweeteners and making it healthier!
It’s well-known that to achieve a sweet and flavourful tomato soup, a certain amount of sugar is usually added. After much consideration, I decided to try using apples to create a healthier version of tomato soup. The result was excellent: not only did the apples balance the acidity of the tomatoes, but they also added a delightful fruity aroma that elevated the richness of the soup.
Ingredients
Tomato | 5-6 bulbs (600g) |
|---|---|
Apple | 1 bulb |
Pinenuts | 10g |
Rosemary (picked) | 1 sprig |
Water | 500ml |
Paprika | 1 tsp |
Salt | 1/2 tsp |
Ground Black Pepper | to taste |
Extra Virgin Olive Oil | to taste |
Mint | to taste |
Steps
1.
Preheat the oven to 170°C. Cut the tomatoes in half.
2.
Remove the core from the apple. If you don't have a corer, use a paring knife to carefully cut out the core in a cylindrical shape from the center.
3.
Roast the tomatoes and apples together for 30 minutes.
4.
On low heat, dry-toast the pine nuts or nuts in a pan until golden brown (store-bought roasted nuts can also be used).
5.
After roasting, place the tomatoes and apples into a blender. Add water and rosemary, then blend until completely smooth.
6.
After blending, pour the mixture into a pot. Bring to a boil over medium heat, then season with paprika, salt, and black pepper.
7.
Serve the soup topped with pine nuts, mint, and a drizzle of extra virgin olive oil. Done!
Comments