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Apple-Cheddar Grilled Cheese Sandwiches with Tomato Soup.

  • 1 (8 oz) block
    cheddar cheese
  • 16 fl oz
    chicken or vegetable broth
  • 2 (14.5 oz) cans
    diced tomatoes
  • 2
    Gala apples
  • 4 cloves
  • 8 slices
    whole grain bread
  • 1 medium
    yellow onion
    black pepper
    butter, unsalted
  • 1
    Wash and dry the fresh produce.
    2 Gala apples
  • 2
    Quarter the apples 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.
  • 3
    Trim off and discard the ends of the onion and remove the outer layer; small dice the onion (cut into ¼-inch pieces) and add to the bowl with the apples.
    1 medium yellow onion
  • 4
    Preheat a medium saucepan over medium heat.
  • 5
    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.
    4 cloves garlic
  • 6
    Once the saucepan is hot, add butter and swirl to coat the bottom.
    2 tbsp butter, unsalted
  • 7
    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.
    1 tsp dried oregano
    ½ tsp salt
    ¼ tsp black pepper
  • 8
    Coarsely grate 2 cups of cheddar.
    1 (8 oz) block cheddar cheese
  • 9
    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.
    2 (14.5 oz) cans diced tomatoes
    16 fl oz (2 cups) chicken or vegetable broth
    ½ tsp salt
    ¼ tsp black pepper
  • 10
    Add butter to a nonstick skillet and heat over medium-low heat.
    1 tbsp butter, unsalted
  • 11
    Place the bread slices on a clean, dry work surface. Divide the apple slices and cheese between 4 of the bread slices, then top with the remaining bread slices.
    8 slices whole grain bread
  • 12
    Once melted, spread the butter around the skillet, then season the bottom of the skillet with salt.
    ¼ tsp salt
  • 13
    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.
    1 tbsp butter, unsalted
    ¼ tsp salt
  • 14
    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).
  • 15
    Cut the grilled cheese sandwiches in half diagonally.
  • 16
    To serve, divide the soup between small bowls and serve with the grilled cheese on the side. Enjoy!