Creamy Apple Tomato Soup

1. Heat oil in a large pot over medium heat.
2. Add onions and garlic and sauté until onion is translucent, about 3 minutes.
3. Add apples, tomatoes, bay leaves, salt, and pepper to the pot and stir to combine.
4. Cook, uncovered, until tomatoes have begun to break down and apples are soft and cooked through, about 30–45 minutes.
5. Remove pot from heat and remove the bay leaves.
6. Blend soup with an immersion blender until creamy, being sure to blend away any chunks so you have a smooth consistency.
7. Add milk to soup and give it another zap with the immersion blender to blend everything together.
8. Taste soup and add seasoning if necessary.
9. Serve immediately and garnish with a drizzle of extra virgin olive oil.

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