Hello Lovelies, days are getting shorter and even though I’m not ready yet summer is slowly coming to an end. We enjoyed all the summer food like fresh berries, watermelon, colorful salads and bbqs a lot, but I also have to admit I’m looking forward to all the comforting foods that are so typical for autumn. Pumpkins, risottos and yummy pasta, all the foods that warm the body when the days get colder. And on top of that list are for sure soups, I absolutely love soups and my family does too.

Soups come in so many varieties and flavors and there is a choice for everyone. I like creamy soups as much as a good vegetable stock or miso soup with some rice noodles. And a food that I used to hate as a kid is now one of my favorites, I couldn’t stand vegetable soup.

So today I have kind of a fusion recipe for you. A “its still summer” but we already say “hello to fall” soup with tomatoes and apricots. Both are now ripe and ready to be harvested and never have a better taste than this time of the year. The soup comes with a hint of sweetness from the apricots and a delicious full flavor from the sunriped tomatoes and basil, if both comes from your own garden – even better.

Apricot Tomato soup

The soup is cooked quickly and doesn’t have many fancy ingredients, perfect for those last summer evenings, when you want to enjoy the opportunity to still sit outside for dinner or for a quick lunch in the sun.

Apricot Tomato Soup

Tomato and Apricot soup

5 from 1 vote
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Ingredients

  • 2 shallots
  • 1/2 bunch fresh basil
  • 4 Tbsp olive oil
  • 4 apricots
  • 700 gr. tomatoes
  • 50 gr. tomato puree
  • 300 ml water
  • 1 tbsp vegetable stock powder
  • salt and pepper to taste

Instructions

  • Peel and roughly chop the shallots.
  • Heat the olive oil in a pan, add the shallots an cook until browned.
  • Chop the apricots and add to the shallots. Cook for ca. 5 minutes until they have softened.
  • Add the chopped tomatoes, water and vegetable stock
  • Give it a good stir and bring to a boil, then reduce to a simmer for 10 minutes with the lid on. Meanwhile, pick your basil leaves.
  • Remove the pan from the heat. Season to taste with salt and pepper, then stir through the basil leaves.
  • Using a stick blender or mixer, pulse the soup until smooth.
  • Taste and check the seasoning, then serve with a drizzle of vegan cream, tomato and fresh basil
Tried this recipe?Mention @frei_style or tag #frei_style!

Tomato apricot soup

 

Let me know if you try the recipe and how you liked it! I will have to make the soup again soon, hopefully with some fresh tomatoes from the garden!

Love, Verena

This post is also available in: DE

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2 Comments

  1. Reply

    Nisha / @rainbowplantlife

    30. August 2017

    I LOVE your re-done site, Verena! Everything is done so elegantly and beautifully. Your hard work is definitely going to pay off 🙂

    • Reply

      Verena Frei

      1. September 2017

      Thank you so my Dear! I’m happy you like it and thanks for dropping by! Big hug

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