Homemade Tomato, Apple & Celery Soup

• 500ml of tomato juice
• 500ml good stock
• 35ml of cider vinegar
• 50 ml of Worcestershire sauce
• 1/4 bunch of fresh basil  
• 750g overripe tomatoes
• ½ head of celery (save the young celery leaves for garnish)
• 2 apples
• 2 teaspoons of tomato puree
• 1 shallot, sliced.
• 1 bulb of garlic, cut in half
•  Olive oil
• Salt and freshly milled black pepper

1.  Pour the tomato juice into a large pot and place over medium heat until it's reduced by half. Once reduced, add the stock and bring the mixture back to a boil. Stir in the cider vinegar, Worcestershire sauce and fresh basil leaves, cover, and keep to one side to allow the flavours to infuse together.
2.  While the soup base infuses, preheat your oven to 210 °C and prepare the roasted ingredients.
3.  Cut the tomatoes in half, slice the celery and onion, core and chop the apples and cut the garlic bulb in half. Coat the vegetables in olive oil and a pinch of salt and pepper. Spread them on a baking tray and roast them in the hot oven until they become dry and deeply caramelised. This step is essential for adding depth of flavour to the soup.
4.  Once ready, scrape them into the soup base. Make sure to include all the flavourful juices from the baking trays. Bring the soup back up to a simmer, season the soup with salt to taste. Allow the soup to cook for a few more minutes.
5.  To finish, use a blender until smooth and pass the soup through a fine sieve for a silky texture. 
6.  Serve with the young celery, basil leaves, and a drizzle of good quality olive oil.

Enjoy!

At KYN Care Homes, we hope you’ll enjoy this beautiful recipe! At our luxury care homes in London, all our residents are able to enjoy high-quality food, prepared by some of the most talented chefs in the city.

If you’re looking for more recipes to really make your feast stand-out, some of our residents’ favourites include:

• Nut Loaf (Burgers) with Faux Fried Egg
• Mincemeat Christmas Cracker
• Three Nut Lemon Cheese-Less Cheesecake