Name: Apple-Cheddar Grilled Cheese Sandwiches with Tomato Soup
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 1 ½ (227 g) blocks cheddar cheese; 709 ½ ml chicken or vegetable broth; 3 (398 ml) cans diced tomatoes; 3 Gala apples; 6 cloves garlic; 12 slices whole grain bread; 1 ½ medium yellow onions; black pepper; butter, unsalted; oregano, dried; salt

Apple-Cheddar Grilled Cheese Sandwiches with Tomato SoupApple-Cheddar Grilled Cheese Sandwiches with Tomato Soup — a 35-minute dinner recipe with 11 ingredients, serving 6.Ingredients

1 ½ (227 g) blocks cheddar cheese

709 ½ ml chicken or vegetable broth

3 (398 ml) cans diced tomatoes

3 Gala apples

6 cloves garlic

12 slices whole grain bread

1 ½ medium yellow onions

black pepper

butter, unsalted

oregano, dried

salt

Instructions

Wash and dry the fresh produce.

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

Trim off and discard the ends of the onion and remove the outer layer; small dice the onion (cut into 6-mm pieces) and add to the bowl with the apples.

Preheat a medium saucepan over medium heat.

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

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

Add the apples, onion, and garlic to the saucepan; season with oregano, salt, and pepper. Cook, stirring frequently, until the apples and onion are softened, 4 to 6 minutes.

Coarsely grate 3 cups of cheddar.

Add the diced 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 and cook for 8 to 10 minutes.

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

Place the bread slices on a clean, dry work surface. Divide the apple slices and cheese between 6 of the bread slices, then top with the remaining bread slices.

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

Place the sandwiches in the skillet and cook until golden brown and crispy on the first side, 3 to 4 minutes. Then, add more butter and salt, and carefully flip the sandwiches; cook until golden brown on the other side and the cheese has melted, 3 to 4 minutes. Once done, transfer to a cutting board. Cook in batches if necessary.

Using a hand blender, purée the soup until smooth. Alternatively, use a potato masher to mash the tomatoes and apples (the soup will be chunkier).

Cut the grilled cheese sandwiches in half diagonally.

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

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