Creamy Tomato Apple Soup

With our Rosemary Olive Oil and Gravenstein Apple Balsamic, you are sure to enjoy a taste of Fall with this creamy go-to soup!
Dish Type:

Gluten Free, Main Dishes, Nut Free, Soup


Fall, Winter

Prep Time:

15 minutes

Cook Time:

45 minutes


3-4 servings


  • 8 Tomatoes, on the vine preferred
  • 2 bulbs Garlic, with tops sliced off
  • ½ Red Onion, sliced
  • ½ Red Apple, such as Gala, sliced
  • 5 sprigs Fresh Rosemary
  • ¼ cup SOOC Rosemary Olive Oil
  • 4 tbsp SOOC Gravenstein Apple Balsamic Vinegar
  • 2 cups Chicken Stock
  • Sea Salt & Ground Pepper
  • ¼ cup Heavy Cream

Products used: Gravenstein Apple Balsamic Vinegar , Rosemary Olive Oil


  • Preheat oven to 400°F. Place tomatoes, garlic, red onion, apple, and rosemary sprigs on a roasting pan. Drizzle with olive oil and balsamic, and sprinkle sea salt and ground pepper to your liking.
  • Roast in preheated oven for 40 minutes, until the skin of the tomatoes start to wrinkle and the onions have caramelized.
  • Remove rosemary and garlic from the roasting pan. Remove the vine from the tomatoes, and add to a large saucepan with the onions, apples, and the juice mixture at the bottom of the roasting pan. Discard the rosemary. Squeeze the softened garlic cloves from the bulbs with a pair of tongs. Add to the saucepan.
  • Add the chicken stock and bring to a slight simmer over medium heat. Add heavy cream.
  • Use an immersion blender to blend ingredients to a smooth consistency.
  • Ladle soup into a bowl, drizzle with Rosemary Olive Oil, and enjoy with a grilled cheese stuffed with apple slices!