- 2 tablespoons butter
- 1 large yellow onion, diced
- 3 cloves garlic, sliced
- 3 Honey Crisp or Fuji apples, peeled, cored, and sliced
- 1/2 cup tomato paste
- 1 tablespoon Dijon mustard
- 1 tablespoon sambal chili paste
- 1/2 cup dry white wine
- 28 ounces canned whole peeled tomatoes
- 4 cups apple cider
- 3/4 cup heavy cream
- salt and pepper to taste
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.
Add the apples, tomato paste, sambal, and wine. Bring to a boil, then cook until the liquid is reduced by half.
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.
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.