Tomato Apple Soup (Tomapple Soup)

• 2 tablespoons butter
• 2 tablespoons extra-virgin olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1/2 apple - peeled, cored, and chopped
• 1/2 cup chopped carrot
• 1/4 teaspoon dried basil, or to taste
• 1 pinch dried thyme
• 2 cups vegetable stock
• 1 (28 ounce) can diced tomatoes
• 3 ounces tomato paste, or to taste
• salt and ground black pepper to taste

1. Melt the butter with the olive oil in a large skillet over medium-high heat. Cook the onion and garlic in the skillet until they begin to brown; add the apple, carrot, basil, and thyme; reduce heat to medium and continue cooking until the carrots are tender, about 10 minutes. Stir in the vegetable stock, tomatoes, and tomato paste; season with salt and pepper. Raise the heat to high and bring to a boil; cover and cook at least 20 minutes, stirring frequently to keep the soup from burning on the bottom.
2. Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.

butter, extravirgin olive oil, onion, garlic, apple, carrot, basil, thyme, vegetable stock, tomatoes, tomato paste, salt

Taken from www.allrecipes.com/recipe/186540/tomato-apple-soup-tomapple-soup/ (may not work)