Warm tomato soup with a sweet twist: 1 onion chopped 1 teaspoon of olive oil 2 red apples - peeled (I use Gala) and roughly chopped 5 garlic cloves - smashed Dash of red pepper flakes 1 1/2 tsp. of tomato paste 1/4 tsp of salt and 1/4 tsp of pepper 2 tablespoons of dried basil (1 cup of fresh if you have it instead) 1 can (28 ounces) of whole tomatoes 1 cup of vegetable broth 1 tablespoon of butter 2 tablespoons of white or red balssamic vinaigrette In a pot, add olive oil and onion and stir. Let simmer 5 minutes. Add peeled and roughly chopped apples, tomato paste, garlic, and red pepper. Let simmer another minute. Add whole tomatoes and vegetable broth, salt and basil. Cover and cook 20 minutes. Add butter and vinaigrette. Let simmer 2 minutes. Using your immersion blender, beat until apple chunks and tomatoes are blended and the consistancy is thick. Serve hot and top with sourdough croutons!
