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Roasted Onion and Apple Soup
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Source: https://recipheon.com/en/recipes/soups/roasted-onion-and-apple-soup
About this recipe
Roasted onion and apple soup combines the mellow sweetness of onion with a delicate fruity note in a vegetable broth base. Roasting gives the onions a deeper, gentler flavor, so the soup does not taste sharp or raw. Apple adds a fresh contrast, while olive oil rounds out the base. Toasted bread makes a simple crisp accompaniment and turns the soup into a more filling meal.
Ingredients
4 onions
1 apple
900 ml vegetable broth
1 tablespoon olive oil
2 slices bread
Steps
Preheat the oven to 200°C. Peel the onions and cut into quarters. Wash and core the apple and cut into larger pieces. Reserve the bread for making croutons.
Toss the onions and apple with all the measured olive oil. Spread in a single layer on a baking sheet and roast for 25–30 minutes, until the onions are soft and lightly browned. Check the thickest piece: it should pierce easily.
Transfer the roasted onions and apple to a pot along with the juices from the baking sheet. Add the broth, bring to a gentle boil and cook for 10–15 minutes, until completely soft.
Take the pot off the heat and blend the soup until smooth. Toast the bread separately in a toaster or dry skillet, turning until both sides are golden; no extra olive oil is needed. Break into smaller pieces and add to each portion just before serving so it stays crisp.
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