Apple vegetable soup with rosemary

A healthy, sweet and savoury soup with lots of apples and vegetables

Apple soup recipe

Apples are always a welcomed addition to vegetable-forward soups (squash, potato and carrot) and they are the star of this one. The next time you find yourself in a cold snap (which could be any time during the Canadian winter), throw a pot on the stove and make this recipe to keep warm.

Apple Vegetable Soup with Rosemary

2 sweet apples, peeled, cored and grated (Golden Delicious, Royal Gala, Fuji or Spartan)
1 small yellow onion, roughly chopped
1 carrot, roughly chopped
1 celery heart with leaves, roughly chopped
1/4 cup salted butter
1/4 salt
1 clove garlic, minced
1/8 tsp ground cloves
2 cups chicken broth
1 cup crushed tomatoes
1/2 cup whipping cream, (optional)
2 tsp fresh rosemary, chopped

In a food processor, puree apple, onion, carrot, and celery.

In a separate saucepan over medium heat, melt butter. Add apple mixture to pan, season with salt and stir to coat. Adjust heat to low, cover, and sweat mixture for 20 minutes, stirring occasionally.

Add minced garlic and cloves to pan to heat through. Add broth and tomatoes, and simmer for 15 to 20 minutes.

With an immersion blender or regular blender, purée until smooth, adding hot water to thin if necessary. (For extra richness, stir in whipping cream.)

Garnish with rosemary and serve.

Serves 3-4
Prep Time:
10 minutes
Cook Time:
45 minutes