Cawl Tomato Ac Afal Welsh Tomato and Apple Soup
Savor the comforting flavors of Wales with Cawl Tomato Ac Afal, a Welsh tomato and apple soup that combines the rich, tangy essence of ripe tomatoes with the natural sweetness of crisp apples. This hearty, aromatic dish is elevated with layers of flavor from sautéed leeks, carrots, and garlic, all simmered in a fragrant blend of thyme, bay leaf, and velvety vegetable stock. Perfectly balanced with a touch of cream (optional) for added indulgence, this creamy yet wholesome soup is a true celebration of simple, garden-fresh ingredients. Ready in under an hour, it's perfect for cozy evenings, served warm with a sprinkle of fresh herbs and a side of crusty bread or Welsh cheese. Experience a taste of traditional Welsh comfort in every spoonful.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, finely chopped onion
- 2 minced garlic cloves
- 1 medium, trimmed and sliced leek
- 1 medium, peeled and diced carrot
- 2 medium, peeled, cored, and diced apples
- 6 medium, roughly chopped ripe tomatoes
- 2 tablespoons tomato paste
- 4 cups vegetable stock
- 2 teaspoons fresh thyme leaves
- 1 bay leaf
- 1 teaspoon (or to taste) salt
- 0.5 teaspoons (or to taste) ground black pepper
- 0.25 cups heavy cream (optional)
- 2 tablespoons, chopped (for garnish) fresh parsley or chives
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion, garlic, and leek. Sauté for 5 minutes until softened and translucent.
Stir in the diced carrot and apples. Cook for an additional 5 minutes, stirring occasionally.
Add the chopped tomatoes and tomato paste to the pot. Stir well to combine.
Pour in the vegetable stock and add the thyme leaves and bay leaf.
Bring the mixture to a boil, then reduce the heat to low and let it simmer for 25 minutes, or until the vegetables are very tender.
Remove the bay leaf and use an immersion blender to purée the soup until smooth. Alternatively, you can blend the soup in batches using a countertop blender.
Season with salt and ground black pepper to taste. If desired, stir in the heavy cream for added richness.
Ladle the soup into bowls and garnish with chopped fresh parsley or chives before serving.
Serve warm with crusty bread or Welsh cheese on the side.
Nutrition Facts
Calories |
1344 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.8 g | 81% | |
| Saturated Fat | 20.6 g | 103% | |
| Polyunsaturated Fat | 6.4 g | ||
| Cholesterol | 69 mg | 23% | |
| Sodium | 4855 mg | 211% | |
| Total Carbohydrate | 181.5 g | 66% | |
| Dietary Fiber | 36.8 g | 131% | |
| Total Sugars | 89.6 g | ||
| Protein | 31.5 g | 63% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 417 mg | 32% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 4807 mg | 102% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
