Tomato and Bramley soup



4-6 servings

Prep time

5 minutes

Cooking time

15-20 minutes


  • 450g/1lb (approx 3) Bramley apples, peeled, cored and sliced

  • 75ml/3floz extra virgin olive oil

  • 2 cloves garlic, peeled

  • 900g/2lb ripe vine tomatoes, halved

  • Salt and freshly ground black pepper

  • 425ml/¾pt water

  • 1 tbsp tomato purée

  • 2 tsp caster sugar

  • Handful of fresh basil leaves


  • Place the Bramley apples, tomatoes, garlic, oil in a large pan and season well.
  • Cover with a tight fitting lid then bring to the boil over a medium heat.
  • Simmer for 15-20 minutes, or until the apples, tomatoes and garlic have completely broken up.
  • Transfer to a blender, add the remaining ingredients and whizz until the soup is smooth. Finally, adjust the seasoning according to taste and gently reheat before serving in bowls with crusty bread.
  • Cook’s Tip
    Bramleys freeze wonderfully.  Peel, slice and soak in water with lemon juice for 15 minutes.  Pat dry, spread on a tray and freeze, before packing into bags for your freezer

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