January 27, 2012

Tomato Apple Soup with Grilled Cheese

I'm currently in the process of organizing my photos, which is totally frustrating. This is a task I've been putting off, like cleaning my closest. I have an extraordinary amount of photos, because shamelessly I'm one of those people that takes 5 pictures of the same thing, you know, in case I loose one or a bat flies in front of the camera and ruins my shot. This way I always have spares. I keep telling my self that it's a terrible habit that must be stopped, but my brain just isn't listening. When I travel I also like to take pictures of everything, bugs, monkeys, dirt, signs, old men in thongs. The list goes on.

When there's a super annoying task to complete (like transferring photos off of our computers), and this task is probably going to take a few days, there's no point in spending hours slaving away in the kitchen. We need a recipe that doesn't require a lot of thought or guess work. Something that can be thrown together and then magically simmer in all its glory, while we painstakingly wait for our super slow hard drive to process.

My friend, with a similar palate to my own, suggested that I try to make a tomato and apple soup. Easy, quick, simple, done. She'd been raving about how amazing it is, and clearly with a side of grilled cheese this meal jumps from a 9 to 12.5.  I didn't take much convincing, because if you serve me an apple, tomato, bread and cheese combo, in any form, chances are we'll be friends.
This soup is remarkably delicious with a small touch of sweet, a pinch of salt, a dash of cream, and a side of tomato. The sweet apple balances out the acidity, and paires beautifully with bread and cheese.  This meal is extra easy to make, so we all need to get on the soup train, because it's warm and delicious, and sometimes we've got things to do and computers to clean.

makes 7 - 8 cups
Adapted from Stephanie Izard's Tomato-Apple Soup - Serious Eats

Prep time: 20 minutes
Cook time: 1 hour 20 minutes

3 tbsp butter
2 small-medium yellow onions, diced
3 cloves garlic, chopped
3 Granny Smith apples, peeled and sliced
1 small can tomato paste
1 tbsp Dijon mustard
1/2 cup dry white wine
28 ounce can tomatoes with juice
3 cups apple cider
1 1/2 tbsp salt
1 tsp black pepper
3/4 cup heavy cream
1 cup water

good rustic italian loaf, sliced
sharp cheddar cheese, sliced
butter for frying

In a large pot, fry the butter on medium heat until it foams and then subsides.

Add the onions and garlic and fry until golden, 10 minutes.

Add the apples, tomato paste, mustard, and white wine. Simmer until 1/2 the liquid has evaporated.

Add the tomatoes with their juice, cider, salt, and pepper and bring to a boil. Reduce and simmer for 60 minutes.

With an immersion blender, food processor, or regular blender, puree the soup until thin.

Add the heavy cream and water and stir. Heat on low until served.

In a frying pan, on low heat, add 1/2 tbsp butter. Place a piece of bread followed by cheese topped with one more piece of bread.  Fry on each side until golden brown. Serve warm.


  1. How did you know that this is exactly the thing I'm craving on these chilly San Francisco days!!

  2. The tomato apple combo sounds delicious!