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 bowlful 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).
- 1 medium onion, chopped
- 1 garlic clove, minced
- 2 tablespoons butter
- 2 tablespoons flour
- ¼ cup tomato paste
- ½ teaspoon salt
- ¼ teaspoon dried oregano
- ¼ teaspoon dried marjoram
- ¼ teaspoon dried thyme
- 16 ounces canned crushed tomatoes (or fresh tomatoes peeled, seeded, chopped)
- 6 cups water
- 1 egg yolk, slightly beaten
- 8 ounces crusty French or rustic ciabatta bread cut in ½-inch slices
- 6 ounces Swiss or gruyere cheese, shredded
- In a large, deep pan over medium heat, sauté the onion and garlic in the butter until the onion is translucent, 5 to 7 minutes. Add the flour and stir well for one minute to make a roux.
- Add the tomato paste, salt, oregano, marjoram, and thyme and mix well. Add the crushed tomatoes and stir to combine. Add the 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 ⅓ of the cheese. Add the remaining bread and sprinkle with ⅓ of the cheese. Add the soup and top with remaining ⅓ cheese.
- Bake 45 minutes at 325 degrees or until bubbly. Cheese should be nicely browned.