The summer of 2010 we met Joe’s family at Yellowstone National Park for a family vacation. While the brothers and other family members were away on their backpacking adventure, I stayed back with Joe’s mom, Joan. Joan and I took day trips throughout the park and on one occasion we traveled to Jackson Hole for a day. We walked the square in awe of all the neat shops, galleries and restaurants. When lunchtime was upon us we settled on this little place called Trio Bistro. Everything on their menu looked so enticing. I couldn’t make up my mind and finally decided on a Panini sandwich which came with a side bowl of soup. There were 2 or 3 soups to choose from and after careful consideration I picked the BLT Soup which to my surprise was one of the most memorable soups I’ve ever tasted. The soup was rich with tomato goodness with a dollop of arugula pesto, sourdough croutons and crisp bacon sprinkled on top. I couldn’t stop thinking about this soup and had to find a way to recreate it. What I made may not be exactly the same but it’s pretty darn close and if you like tomato soup, you will surely love this one.
An Inspired Cook 