This week, we make tomato soup. Yes, soup for you. And let's reclaim American cheese in this moment too, shall we? Recipe: 2 ripe, red tomatoes (or half a 28 oz. can) + 2 white shallots all cut into 1/2 inch pieces, spread on parchment paper on a baking sheet and tossed with 1 tbsp olive oil, roasted for 20 min at 425 degrees. Then, blend/process roasted mix, thin with water or stock (start with 1/4 cup), heat. Top with blue cheese. reading recommendation: GOOD Magazine's First 100 Days Sheetlistening recommendation: tomato soup wallpaper on Flickrdrink pairing: sparkling somethingsalt recommendation: Sel Gris & Hawaiian Red Predictions for where we'll be in four years? Eight? How do you make tomato soup? Less