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Ingredients

2 tablespoons butter 2 tablespoons extra-virgin olive oil 1 onion, chopped 3 cloves garlic, minced ½ apple - peeled, cored, and chopped ½ cup chopped carrot ¼ teaspoon dried basil, or to taste 1 pinch dried thyme 2 cups vegetable stock 1 (28 ounce) can diced tomatoes 3 ounces tomato paste, or to taste salt and ground black pepper to taste

Nutrition Info

174.1 calories carbohydrate: 17 g cholesterol: 12.2 mg fat: 10.5 g fiber: 3.6 g protein: 3 g saturatedFat: 3.8 g servingSize: - sodium: 532.2 mg sugar: 10 g transFat: : - unsaturatedFat: : -

Melt the butter with the olive oil in a large skillet over medium-high heat. Cook the onion and garlic in the skillet until they begin to brown, add the apple, carrot, basil, and thyme, reduce heat to medium and continue cooking until the carrots are tender, about 10 minutes. Stir in the vegetable stock, tomatoes, and tomato paste, season with salt and pepper. Raise the heat to high and bring to a boil, cover and cook at least 20 minutes, stirring frequently to keep the soup from burning on the bottom.
Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.

5 servings

This is a simple and delicious soup with new flavors. Garnish with some yogurt or cream and maybe some fresh ginger.