Stephanie Izard's Tomato-Apple Soup

Stephanie Izard's Tomato-Apple Soup

About This Recipe

Yield:4 servings
Active time:15 minutes
Total time:60 minutes
This recipe appears in: Dinner Tonight: Stephanie Izard's Tomato-Apple Soup


  • 2 tablespoons butter
  • 1 large yellow onion, diced
  • 3 cloves garlic, sliced
  • 3 Honey Crisp or Fuji apples, peeled, cored, and sliced
  • 1/2 cup tomato paste
  • 1 tablespoon Dijon mustard
  • 1 tablespoon sambal chili paste
  • 1/2 cup dry white wine
  • 28 ounces canned whole peeled tomatoes
  • 4 cups apple cider
  • 3/4 cup heavy cream
  • salt and pepper to taste


  1. 1

    In a large, heavy soup pot (such as a Dutch oven), heat the butter over medium heat until it foams and subsides. Add the onion and garlic and sweat until pale and tender, about ten minutes.

  2. 2

    Add the apples, tomato paste, sambal, and wine. Bring to a boil, then cook until the liquid is reduced by half.

  3. 3

    Add the tomatoes and cider, bring to a boil, then reduce to a simmer and cook until the flavors have mellowed and come together, at least 30 minutes, preferably an hour.

  4. 4

    Transfer the soup to a blender and puree (in batches) with the cream. Return the soup to the pot, season to taste with salt and pepper, and serve with grilled cheese.


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