The Everyday Cafe

Yum, yum! Loaded grilled cheese — cheddar, apple, and bacon — with a rich homemade tomato soup. You don’t need a real recipe for this dinner; just a few good ingredients and a little cooking know-how.

Make the soup. Saute chopped up onion and carrots in a bit of olive oil until soft, about 5 minutes. Add a big can of crushed tomatoes (28 ounces) and 4 cups of chicken broth. Bring to a boil. Stir in a couple tablespoons butter, then use a hand blender to make it smooth. Add 8 oz. orzo or other small pasta and simmer until pasta is tender. (Modified from a recipe from Rachel Ray’s mag).

While the soup is simmering, make the sandwiches. Spread sourdough bread with mustard. Layer on Vermont cheddar cheese, thinly-sliced Granny Smith apples, and cooked bacon. Grill in butter on nonstick skillet until bread is crisped and brown and cheese is gooey and melted.