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.
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
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.