Roasted Tomato & Apple Soup with Red Apple Balsamic

Ingredient Spotlight. Our Red Apple Dark Balsamic Vinegar is jammy and autumnal, with a bright apple-cider tang that lifts the roasted tomatoes and keeps the cream in check. We roast everything in our piney Rosemary Fused Olive Oil, which perfumes the whole pan.

Ingredients

• 8 tomatoes, on the vine
• 2 garlic bulbs, tops sliced off
• ½ red onion, sliced
• ½ red apple (such as Gala), sliced
• 5 sprigs fresh rosemary
• ¼ cup Rosemary Fused Olive Oil
• 4 Tbsp Red Apple Dark Balsamic Vinegar
• 2 cups chicken or vegetable stock
• ¼ cup heavy cream · sea salt and pepper

Instructions

1. Heat oven to 400°F. Spread the tomatoes, garlic, onion, apple, and rosemary on a roasting pan. Drizzle with the Rosemary oil and Red Apple balsamic; season well.
2. Roast 40 minutes, until the tomato skins wrinkle and the onions caramelize.
3. Discard the rosemary stems and tomato vines. Squeeze the soft garlic from its skins into a pot, and add the roasted vegetables plus every drop of pan juices.
4. Add the stock, bring to a gentle simmer, then stir in the cream.
5. Blend with an immersion blender until smooth and silky.
6. Ladle into bowls and finish each with a drizzle of Rosemary oil and a few drops of Red Apple balsamic swirled on top.

Chef's Notes

• Roasting, not boiling, is the flavor here — don't rush the caramelization.
• For extra body, blend in a roasted slice of crusty bread.

Make It Yours

• Swirl in a spoonful of our Vermont Maple Dark Balsamic Vinegar for a deeper, maple-sweet autumn note.

Allergens: contains dairy.

Our Red Apple balsamic tastes like fall in the Valley — come taste it at the shop and take a bottle home for soup season.