Pampushky Grilled Cheese Soup with Smoked Gouda and Apple

Preheat oven to 375°F (190°C).

Cut the Pampushky into 1-inch cubes. Toss with 1 tablespoon of olive oil, salt, and pepper.

Spread the bread cubes in a single layer on a baking sheet. Bake for 10-15 minutes, or until golden brown and crispy. Remove from oven and set aside.

While the bread is toasting, heat the remaining 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat.

Add the diced onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.

Stir in the diced apple and cook for 3-4 minutes, until slightly softened.

Pour in the crushed tomatoes and vegetable broth. Add the dried thyme, salt, and pepper. Bring to a simmer.

Reduce heat and simmer for 20 minutes, allowing the flavors to meld.

Remove the soup from the heat and stir in the grated smoked Gouda cheese until melted and smooth.

If desired, stir in the heavy cream for added richness. Taste and adjust seasonings as needed.

To serve, ladle the soup into bowls and top with the toasted Pampushky croutons and fresh parsley.