Tomato & Bramley Apple Soup
Member recipe

Tomato & Bramley Apple Soup

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Serves 3

This soup is so ludicrously make, it is easily adaptable you could use fresh or dried basil or tomatoes you have. Apple and tomato may sound like an odd combination but they marry together ever so well.

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  • 425g Bramley apples (cooking apples), peeled, cored and cubed roughly
  • 800g juicy tomatoes
  • 2 cloves of garlic, peeled
  • 75ml olive oil (you don’t have to use extra virgin or anything)
  • Lots of salt and pepper, to taste
  • 400ml water
  • 1 tbsp. of tomato puree
  • 2 tsps. caster sugar
  • A decent handful of fresh basil


    1. Take your pan and add your tomatoes, apples, garlic cloves, oil, salt, pepper and water. Bring to the boil and let it simmer away under a tightly fitting lid for 20 minutes or so. It doesn’t particularly matter if you over cook or under cook the apples and tomatoes, although the apples, tomatoes and garlic should have lost their shape a bit.
    2. Using just and ordinary spoon skim the top of your soup to get rid of and of the scum which may have formed on the top.
    3. Add the puree, sugar and basil. Mix in. Then transfer to a food processor (you may have to do this is batches) and then whizz until smooth. Give the soup a quick taste, and then season to taste. Reheat until ready to serve and then serve in generous bowls with warmed crusty bread and butter-pure cosy bliss.

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26th Sep, 2013
Had a bumper harvest of apples and tomatoes. This recipe was excellent. I measured nothing out, just chucked in the measures that felt right for my taste minus the puree and the sugar. Simply put the lot in a colander at the end. Squashed the residue to get the most out of it and added tomato ketchup to taste. I always use ketchup in preference to puree and sugar. How easy is that. Highly recommended for speed cooks like me!
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