Ingredients
For the Tomato Soup:
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1 Spanish onion, finely chopped
- 2 cloves garlic, minced
- 1 green apple, peeled, cored, and chopped
- 28 oz diced tomatoes (either canned or fresh)
- 1 qt chicken stock
- ¾ cup Hidden Valley® Ranch, plus extra for drizzling
- 2 tsp salt, with more for adjustment
- ¼ cup Hidden Valley® Ranch Chili Crunch (as a garnish)
For the Chili Crunch Grilled Cheese:
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8 slices of your bread of choice
- 4 tbsp butter
- 4 tbsp Hidden Valley® Ranch Chili Crunch
- 8 slices Gouda cheese
- 1 cup cheddar cheese, finely shredded
Instructions
For the Tomato Soup:
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Using a sizable pot set over medium heat, sweat the onions, garlic, and apples. As they soften and release their aromas, season them with a spoonful of salt to amplify their flavors.
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Introduce the diced tomatoes to the pot and let them simmer, mingling with the garlic and onions. Following this, stir in the Hidden Valley® Ranch.
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Use an immersion blender or regular blender to blend the mixture into a silky soup.
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If using a separate blender, pour the smooth soup back into the pot. Adjust your seasoning by adding salt to your preference.
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Serve the soup in bowls, adding a decorative drizzle of Hidden Valley® Ranch. For a tantalizing crunch and burst of flavor, sprinkle some Hidden Valley® Ranch Chili Crunch over the top.
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Warm up a skillet or griddle over medium heat. As it's heating, melt the butter on its surface, ensuring it's spread evenly.
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Construct your sandwich: On one slice of bread, lay down a slice of Gouda, a sprinkling of shredded cheddar, and then another Gouda slice. Cap it off with the second bread slice. Do this for all sandwiches.
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Introduce your sandwich to the skillet, pressing it lightly. Once the bread facing down turns a beautiful golden brown and the cheese begins its melt, flip it over and grant the other side the same crispy treatment.
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As the finishing touch, before you take your grilled cheese off the griddle, sprinkle some Hidden Valley® Ranch Chili Crunch on the cheese side.
