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).
