1 sprig fresh thyme, to garnish
Preheat the oven to 180C/350F/Gas 4.
For the soup, cook the potato in boiling salted water for 5-6 minutes, or until tender, then drain and set aside.
Heat the oil in a pan and lightly fry the onion, garlic and thyme for 3-4 minutes, then add the cooked potato and tomatoes. Stir well, then pour in the cider.
In a jug, dissolve the stock cube in the boiling water and pour into the pan. Bring the soup to a gentle simmer, then blend until smooth using a hand blender. Transfer to an ovenproof soup bowl.
For the cheesy bread topping, drizzle the oil over the bread and toast in a dry pan for 2-3 minutes on each side, or until crisp and golden-brown on both sides. Arrange the bread slices on top of the soup and sprinkle over the grated cheese.
Transfer the bowl to the oven and bake for 2-3 minutes, or until the cheese has melted. Garnish with the fresh thyme sprig and serve.
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