This isn’t a typical meal in our house. Cheese around here is a sometimes food because I just can’t have that much of it. But “sometimes” has to happen… sometime. When I was in Rome, I ate gelato twice a day (you can’t be lactose intolarant in Italy, right? wrong…) and when my mom was here last week cooking us this melty, cheesy, bread-y, crusty tomato soup I couldn’t stop myself at one bowl.
The idea to make this came up after a discussion about the beet salad post. We were talking about foods (there aren’t many) that Jack doesn’t like. He and my mom both share a distaste for tomato soup and anything ketchup-y. However, my mom loves this particular recipe, and knew this would be the tomato soup that Jack would approve of.
We devoured it by the bowl-full (with plenty of red wine) and then polished off the leftovers the following night.
So I guess the moral of the story “this time” is that whatever your loved one doesn’t like, smother it in cheese. (For those of you new here, I promise this is not my usual mantra).
serves 6 as a main course, 12 as small starter.
INGREDIENTS:
1 medium onion, chopped
1 clove garlic, minced
2 T. butter
2 T. flour
¼ C. tomato paste
½ t. salt
¼ t. dried oregano
¼ t. dried marjoram
¼ t. dried thyme
16 oz. can crushed tomatoes (or fresh tomatoes peeled, seeded, chopped)
6 C. water
1 egg yolk, slightly beaten
8 oz. crusty French or rustic Ciabiatta bread cut in ½ inch slices
6 oz. Swiss or Gruyere cheese shredded
METHOD:
In a large, deep pan sauté onion and garlic in butter until onion is translucent Add flour and stir well for one minute to make a roux. Add tomato paste, salt and spices and mix well. Add tomatoes and combine all ingredients well. Add 6 C. water. Cover and simmer for one hour. Add a little of the hot liquid to the egg yolk, then whisk into the soup.
In a deep pan or casserole dish (or individual dishes if you wish) layer half of the bread and sprinkle with 1/3 of the cheese. Add remaining bread and sprinkle with 1/3 of the cheese. Add the soup and top with remaining 1/3 cheese.
Bake 45 min. at 325 or until bubbly. Cheese should be nicely browned.
Ha! Cheese is a “sometimes” food. I love that. I don’t think I could ever make it a sometimes food…more like always. And oh goodness, this looks like heaven. I need to make this.
*hah* That’s awesome. Every time I go on vacation, I pretend that I’m no longer lactose intolerant as well. Sometimes you just have to indulge in a little cheese or a little ice cream
This soup looks wonderful. I am definitely going to make it next time I feel indulgent!
I haven’t eaten dinner yet and all I can think is how much I want this. Bread, soup, and cheese is quite possibly one of the best combos!
I’m a total ketchup fiend, I’ll never outgrow my love for the stuff. This soup looks amazing. I’m intrigued by the addition of an egg yolk. And cheese? Bring it!
Well, I hate to admit it but the only time I can get my family to eat certain foods is with extra cheese on top. It happens to the best of us! But a little bit of cheese never hurt anyone (except the lactose-intolerant!) and this looks so delicious!
These are some of my favorite foods all in one….YUM!
Cheese, Bread & Tomato Soup – does it get any better than that; I think not!
Its a total grilled cheese and tomato soup in one lunch
I’m lactose intolerant too, but there are those times, every so often, I just crave cheese and deal with it later!
yum, my fav. In a new way, I need to try this.
Um, holy cow. I’ve just discovered your blog (Lovely!), and now I’m almost fainting with cravings for this soup!! I sense that this will be a winner in our house too!!