Apple-Cheddar Grilled Cheese and Tomato Soup

This takes a while to make, especially for your first time. The longer you let the soup simmer, the tastier it will become.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Quarter apple lengthwise, then cut out the core and stem from each section. Cut 2 of the quarters lengthwise into thin wedges and transfer to a small bowl. Medium dice the other 2 quarters and transfer to a medium bowl.

Step 2

Trim off and discard the ends of the onion and remove the outer layer; small dice the onion and add to the bowl with the apple.

Step 3

Preheat a medium saucepan over medium heat.

Step 4

Trim off and discard the root ends of the garlic; peel and mince or press the garlic. Add to the bowl with the apple and onion.

Step 5

Once the saucepan is hot, add butter and swirl to coat the bottom.

Step 6

Add the apple, onion, and garlic to the saucepan; season with oregano, salt, and pepper. Cook stirring frequently, until the apple and onion are softened.

Step 7

Coarsely grate cheddar.

Step 8

Add the crushed tomatoes and broth to the saucepan; season with additional salt and pepper. Bring the mixture to a boil, then reduce the heat to a simmer.

Step 9

Add butter to a nonstick skillet and heat over medium-low heat.

Step 10

Place the bread slices on a clean, dry work surface. Divide the apple slices and cheese between 2 of the bread slices, then top with the remaining bread slices.

Step 11

Once melted, spread the butter around the skillet, then season the bottom of the skillet with salt.

Step 12

Place the sandwiches in the skillet and cook until golden brown and crispy on the first side. Then add more butter and salt, and carefully flip the sandwiches; cook until golden brown on the other side and the cheese has melted. Once done, transfer to cutting board.

Step 13

Cut the grilled cheese sandwiches in half, diagonally.

Step 14

To serve, divide the soup between small bowls and serve with the grilled cheese on the side.