Name: Creamy Mediterranean Apple & Onion Soup
Prep time: 17 min
Cook time: 18 min
Total time: 35 min
Yield: 4 servings
Cuisine: italian
Ingredients: 2 large onions (diced); 2 medium apples (peeled, cored, and diced); 1 cup coconut milk; 1 cup almond milk; 1/2 cup sour cream; 4 cups water; 2 teaspoons salt; 1 teaspoon black pepper

Creamy Mediterranean Apple & Onion Soup

A smooth and comforting fusion soup combining Mediterranean and French influences. This creamy dish features caramelized onions and tender apples blended together, finished with a touch of sour cream for richness. Perfect for beginners as it requires only basic stirring and blending techniques.

35 min

Easy

4 servings

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Taste Profile

Sweet6/10

Salty5/10

Sour3/10

Umami3/10

Spicy2/10

🥄 Texture

Velvety and smooth with a silky mouthfeel from the blended apples and milks. Medium-bodied — thick enough to coat a spoon without feeling heavy; the sour cream adds a rounded creaminess.

👃 Aroma

Warm, sweet-savory notes of caramelized onion and baked apple dominate, with subtle coconut and almond nuttiness in the background. A faint tang of sour cream and a whisper of black pepper provide depth and balance.

🍷 Pairs Well With

Dry Riesling or a dry sparkling apple cider; alternatively a light-bodied Chardonnay or a mild herbal tea like chamomile.

🥗 Side Dishes

Crusty sourdough or olive oil-rubbed crostini; a simple arugula salad with lemon vinaigrette; or grilled halloumi/feta-topped flatbread.

Instructions

Dice the 2 onions into small pieces and place them in a large pot. Cook over medium heat for 8-10 minutes, stirring occasionally, until the onions become soft and golden brown.

Peel, core, and dice the 2 apples into small chunks. Add them to the pot with the onions and stir well. Cook for another 3-4 minutes until the apples soften slightly.

Pour in 4 cups of water, 1 cup of coconut milk, and 1 cup of almond milk. Add 2 teaspoons of salt and 1 teaspoon of black pepper. Stir everything together and bring to a gentle boil, then reduce heat to low.

Simmer the soup for 8-10 minutes until all vegetables are very soft and tender.

Remove the pot from heat and let it cool for 2-3 minutes. Carefully pour the soup into a blender in batches (about half full each time) and blend until completely smooth. Return the blended soup to the pot.

Stir in the 1/2 cup of sour cream until fully combined and smooth. Heat gently over low heat for 2-3 minutes, stirring constantly, until warmed through. Do not boil.

Taste and adjust seasonings if needed. Serve hot in bowls.