This is another great healthy and easy weeknight dinner. I made it on a Sunday night and then had leftovers to take to work for lunch. It’s also a great dinner for this time of year when we’re all fighting to stay healthy. One bowl of this soup has so many servings of vegetables in it!
I was introduced to a farm out in Maryland a few years back where you can pick your own fruit and vegetables, and ever since then I have been making the trip up there regularly. In the spring and summer, it’s to pick boxes and boxes of my own berries and peaches. In the fall, it’s to stock up on apples, pumpkins, gourds, and other amazing fall vegetables.
We made our annual October trip up there recently and spent way too much money on apples. Now that I have all of these apples, I have been trying to get creative with how to use them. On a recent perfect fall Saturday, I decided to use them in one of my all time favorite, all-American meals—tomato soup with grilled cheese. It was perfect on a day when it was just a bit chilly outside, but not so cold that you had to be stuck inside. I used the creamy tomato soup from Trader Joe’s and then for the grilled cheese, I did white cheddar with sliced fuji apple on whole wheat bread. Oh my god. So simple, so easy, and yet so delicious. Dave opted for bacon instead of apple, which also made for a delicious sandwich.