Apple-Cheddar Grilled Cheese Sandwiches with Tomato Soup

Directions

1. Toast the apple and onion lightly in a wide pan: slice the apple into wedges and dice the onions, then melt a knob of butter and cook until slightly softened.
2. Add minced garlic to the pan and cook for about 1 minute until fragrant.
3. Season with oregano, salt, and pepper, then add diced apple and onion; cook until these soften, 4–6 minutes.
4. Stir in the canned tomatoes and broth, bring to a boil, then lower the heat and simmer for 8–10 minutes.
5. Shred or grate the cheddar and set aside.
6. In a nonstick skillet, melt butter over medium-low heat and start assembling the sandwiches: place a cheese layer and apple slices between two slices of bread, then top with the other bread.
7. Cook the sandwiches until the bottoms are golden and crisp, about 3–4 minutes; flip, add more butter and a pinch of salt, and cook until the second side is golden and the cheese melts.
8. Purée the soup with a hand blender until smooth or leave chunky by mashing the tomatoes and apples; serve the soup hot with the grilled cheese on the side and cut the sandwiches in half on a cutting board.