Ingredients with Measurements:
- 6 medium-sized apples, peeled and cored
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- 2 tablespoons fresh thyme leaves
- Salt and pepper to taste
- 2 tablespoons olive oil
Special equipment needed:
- Baking sheet
- Blender or immersion blender
Step-by-step instructions:
1. Preheat the oven to 400°F (200°C).
2. Cut the apples into quarters and place them on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper.
3. Roast the apples in the oven for 20-25 minutes, or until they are tender and slightly caramelized.
4. In a large pot, sauté the onion and garlic in olive oil until they are soft and translucent.
5. Add the roasted apples, vegetable broth, and thyme leaves to the pot. Bring the mixture to a boil, then reduce the heat and simmer for 10-15 minutes.
6. Using a blender or immersion blender, puree the soup until it is smooth and creamy.
7. Stir in the heavy cream and season with salt and pepper to taste.
8. Serve hot, garnished with fresh thyme leaves.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
Temperature:
Oven temperature: 400°F (200°C)
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 300
Fat: 18g
Carbohydrates: 32g
Protein: 3g
Sodium: 800mg
Fiber: 6g
Substitutions for ingredients:
- You can use chicken broth instead of vegetable broth.
- If you don't have heavy cream, you can use half-and-half or milk instead.
- You can use dried thyme instead of fresh thyme, but reduce the amount to 1 tablespoon.
Variations:
- Add a pinch of cinnamon or nutmeg for a warm, spicy flavor.
- Top the soup with croutons or chopped nuts for added texture.
- Use pears instead of apples for a slightly sweeter flavor.
Tips and tricks:
- Be sure to use ripe, flavorful apples for the best results.
- If you don't have an immersion blender, you can use a regular blender to puree the soup in batches.
- Taste the soup before adding salt, as the vegetable broth may already be salty enough.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat, stirring occasionally, until it is heated through.
Presentation ideas:
Serve the soup in individual bowls, garnished with fresh thyme leaves and a drizzle of olive oil.
Garnishes:
Fresh thyme leaves, croutons, chopped nuts, or a drizzle of olive oil.
Pairings:
This soup pairs well with a crusty bread or a simple salad.
Suggested side dishes:
- Grilled cheese sandwich
- Caesar salad
- Roasted vegetables
Troubleshooting advice:
- If the soup is too thick, add more vegetable broth or water to thin it out.
- If the soup is too thin, simmer it for a few more minutes to reduce and thicken it.
Food safety advice:
- Be sure to cook the soup to an internal temperature of 165°F (74°C) to ensure that it is safe to eat.
- Store leftover soup in the refrigerator within 2 hours of cooking.
Food history:
Roasted apple soup is a classic fall recipe that has been enjoyed for generations. Apples have long been a staple ingredient in American cuisine, and this soup is a delicious way to showcase their sweet, tangy flavor.
Flavor profiles:
This soup is sweet, savory, and slightly tangy, with a subtle herbal flavor from the thyme.
Serving suggestions:
Serve this soup as a cozy appetizer or a comforting main dish on a chilly fall evening.
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