Step 1

Heat the olive oil to medium heat. Add the minced garlic and cook for 30 seconds to 1 minute until light brown and fragrant. Stir in both cans of tomatoes, vegetable broth, garlic powder, onion powder, 1/2 teaspoon of the salt, and basil (if using). Bring to a simmer.

Step 2

Simmer 15 to 20 minutes until slightly thickened and the tomato flavor mellows.

Step 3

Spread mayonnaise on the outside of each slice of bread, and jam or honey on the inside of one of the slices. Place a skillet over medium high heat and add one slice of bread, mayo side down. Top with the shredded cheese (and apple, if using) and other slice of bread. Cook until the bread is golden brown and toasted, then flip and cook a few minutes more until the second bread slice is toasted and the cheese is warm. If you’re making multiple sandwiches, make the sandwiches as noted, then bake them on an oiled or parchment lined baking sheet at 450 degrees Fahrenheit for about 5 minutes per side, until golden brown.

Step 4

Immersion blend the soup or carefully transfer to a blender and blend until smooth (this step makes it creamier; you can skip this step if you’re ok with the texture as is). Then stir in the remaining ¼ teaspoon salt and 2 tablespoons salted butter. For a richer soup, you can also stir in a splash of heavy cream.