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.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).