Procedures

1. 1

   In a large, heavy soup pot (such as a Dutch oven), heat the butter over medium heat until it foams and subsides. Add the onion and garlic and sweat until pale and tender, about ten minutes.

2. 2

   Add the apples, tomato paste, sambal, and wine. Bring to a boil, then cook until the liquid is reduced by half.

3. 3

   Add the tomatoes and cider, bring to a boil, then reduce to a simmer and cook until the flavors have mellowed and come together, at least 30 minutes, preferably an hour.

4. 4

   Transfer the soup to a blender and puree (in batches) with the cream. Return the soup to the pot, season to taste with salt and pepper, and serve with grilled cheese.