I was recently inspired after a lunch I had at Z&H one of my favorite cafes in Hyde Park. On their menu was grilled cheese on Challah bread and tomato soup. I must say the toasted cheese sandwich was heavenly but the tomato soup was way too reminiscent of a marinara sauce. The first time in history, I didn’t fall in love with their soup of the day.
So I took on the challenge of creating the most decadent homemade creamy tomato soup myself. When I cook I only make one meal. The kids eat what we eat and I am proud to say they have pretty discerning palates for under 10 years old. But tonight was about comfort food. I have fond childhood memories off dipping my good old fashion grilled cheese sandwich into my Campbell’s tomato soup but I wanted to take it up a notch.
I combined a few different recipes, omitted some ingredients and whipped up my own Creamy Tomato Apple Soup. It was smooth, sweet, tangy and delicious! We used crusty Italian bread from Trader Joe’s and added some Boursin cheese to enhance the cheddar for the perfect grilled cheese sandwich.
Creamy Tomato Apple Soup
2 tbsp butter
1/2 yellow onion, diced
3 cloves garlic, sliced
3 Gala apples, peeled, cored & sliced
1 tbsp Dijon mustard
1/4 tsp chili oil
1/4 tsp cayenne pepper
1 tbsp apple cider vinegar
1/2 tsp white wine vinegar
2 16 oz. cans of whole peeled plum tomatoes
3 cups apple cider
1 cup water
3/4 cup heavy cream
salt & pepper to taste
In a large saucepan melt butter, saute onions & garlic until tender. Add apples, mustard, spices, vinegar and a little of the water. Simmer a few more minutes. Then add tomatoes, cider and water. Reduce heat and simmer for an hour. I actually put it into my crock pot for almost 2 hours on high while I was out. Use immersion blender or regular blender to puree soup with heavy cream. Season with salt & pepper to taste!
Recipe serves 6 to 8 so I am freezing half for next time.