Savory Pear and Apple Soup

Serves 4



  • 2 pounds ripe, but firm pears (peeled, cored and cut into large chunks)
  • 3 sweet/tart apples (peeled, cored and cut into large chunks)*
  • 1 small/medium yellow onion
  • 3 tablespoons olive oil
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 tablespoon fresh rosemary leaves, finely chopped
  • 3 cups low sodium chicken broth
  • ½ cup water (as needed)
  • Salt, as needed

* Apple suggestions: Pink Lady, Jonagold, Pipin or Granny Smith.



  1. Preheat the oven to 450ºF and adjust rack to the upper third of the oven. Place the pears, apples and onions onto a lined baking sheet, toss with olive oil and season with salt, pepper and rosemary. Roast in oven for approximately 15-20 minutes or until fork tender and slightly golden brown.

  2. Remove from the oven and cool slightly. Place half of the roasted pears, apples and onions in a blender. Puree in batches with the chicken broth and pour into large soup pot.

  3. Simmer soup over low heat and season with additional salt and pepper as needed. If soup is too thick, it can be adjusted with additional water. Serve warm. 


Nutrition Facts


Calories: 310

Total fat:  11g

Saturated fat: 2g

Cholesterol: 0mg

Sodium:  545mg

Carbohydrates: 56 g

Fiber: 11 g

Sugar: 28g

Protein: 3 g