Creamy Apple Tomato Soup

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   1. Heat oil in a large pot over medium heat.

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   2. Add onions and garlic and saute until onion is translucent, about 3 minutes.

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   3. Add apples, tomatoes, bay leaves, salt, and pepper to the pot and stir to combine.

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   4. Cook, uncovered, until tomatoes have begun to break down and apples are soft and cooked through, about 30-45 minutes.

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   5. Remove pot from heat and remove the bay leaves.

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   6. Blend soup with an immersion blender until creamy, being sure to blend away any chunks so you have a smooth consistency.

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   7. Add milk to soup and give it another zap with the immersion blender to blend everything together.

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   8. Taste soup and add seasoning if necessary.

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   9. Serve immediately and garnish with a drizzle of extra virgin olive oil.

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    Notes:

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    If you don't have an immersion blender, you can also transfer soup to a blender in batches and blend until smooth.

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    If the soup, once blended, is too thin, return it to the heat and simmer 15-20 minutes or until it reaches your desired consistency.

* Per serving · 4 servings · Values may vary.