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This is my "sick" comfort food ... mmm

That's exactly what we had for dinner last night! We sometimes have this as a "light" dinner before making what we really want for dinner--a batch of homemade chocolate chip cookies. :)

Any tips on how to make tomato soup less "tangy" (without adding tons of heavy cream)?

@spossberg: it's not unheard of to add sugar to tomato soup. America's Test Kitchen recently had an episode for Creamy Tomato Soup (Without the Cream) and the secret was the addition of soft white bread before pureeing. They then added the broth separately and they then heated it up.

I also saw a recipe for Grilled Cheese Sandwiches with a mustard-butter-parmesan spread on the exterior before grilling to make it crunchier.

Mmm, roasted garlic in the soup makes it sooo yummy.

I always add cinnamon to my tomato soup. Yum.

We do a Roasted Poblano Tomato soup with cheese quesadillas. One of our favorite meals.

I know this isn't quite/> the same, but yesterday for lunch I had a goat gouda grilled cheese sandwich (try saying that ten times fast) with coconut curry butternut squash soup. Daaaaang it was good.

In fact, I think I'll have that for dinner tonight!

homemade wheat bread, fresh mozzarella, buttered and browned on both sides, then dip each bite in balsamic vinegar. dreamy.

Love the goldfish in the soup!

@chadio - care to share your soup recipe? I'm on the lookout for roasted poblano recipes! Thanks!

A little horseradish on the inside!!!

I love the "Best Light Recipe" cream of tomato soup, but in a pinch, I'm definitely satisfied with the Pacifica organic creamy tomato soup. Grilled cheese with white cheddar (with or without the addition of crispy sauteed mushrooms) on good quality white bread fried in butter is a must! Yum...this is making me hungry!

I love tomato slices inside grilled cheese, but I have to say the best one ever had bacon in it. Definitely not the healthiest choice, but freakin' delicious!

Perhaps my favorite soup and sandwich combo ever. Some seriously good additions to a regular old grilled cheese (made with really hearty bread and either swiss or cheddar or both): avocado, bacon, ham, tomato, spinach. Not all at once of course, just whatever is on hand.

I make my tomato soup from the can with half water and half milk. Perfect.

I always spread my grilled cheese with my homemade mustard pickles - both pieces of bread, on the inside, of course. I have some gorgeous carmelized onion cheddar I'm going to use, but normally I use Velveeta slices. Hate on, haters - it's good.

I am a grilled cheese and tomato soup ADDICT! My absolute favorite combination is canned tomato soup made with half water and half heavy cream and then seasoned with Grandma's Chili Seasoning (or another brand if that one isn't available). That touch of heat just does amazing things to it! And sometimes there really is nothing better than a grilled cheese made with american cheese on generic white bread. For a few moments everything is perfect in the world.

I'm boring...I like it traditional! However, I do love a little hot sauce in the tomato soup.

I had this for lunch yesterday! Amy's Tomato soup with american cheese on whole wheat bread. Something about the nostalgia and the meltiness of the american cheese makes it a must have!

While it certainly wasn't the healthiest tomato soup, the condensed tomato soup from Campbells was always my favorite. I always figured it was OK because the ingredient list was shockingly short for a processed food and there was no HFCS or anything like that. In fact it was the ONLY condensed tomato that didn't have those things. THEN, just recently, they had to go and mess it up. Huge ingredient list with lots of HFCS and modified this and autolyzed that. I can find plenty of good ready-to-eat tomato soups, but what am I going to do about condensed for recipes? Any ideas?

I'm actually not a fan of tomato soup (the horror, I know) but I do LOVE making red pepper and potato soup with grilled very sharp cheddar on sourdough. I like to sprinkle some chives on here and occasional add a small dollop of sour cream. Recipe from nytimes below.

http://www.nytimes.com/2008/09/25/health/nutrition/25recipehealth.html

@barlowgirl - I only make slight changes to a base recipe from Cooking Light:

Tomato-Poblano Soup

4 poblano chiles
2 teaspoons olive oil
2 1/2 cups chopped onion
1 teaspoon ground cumin
1/2 teaspoon ground coriander
2 garlic cloves, chopped
1 (28-ounce) can no-salt-added whole peeled plum tomatoes, undrained
4 cups fat-free, less-sodium chicken broth
2 tablespoons fresh lime juice
1/4 teaspoon kosher salt
6 tablespoons chopped fresh cilantro
2 tablespoons sour cream
1. Preheat broiler.

2. Cut chiles in half lengthwise; discard seeds and membranes. Place chile halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 18 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 10 minutes. Peel and coarsely chop.

3. Heat oil in a large Dutch oven over medium-high heat. Add onion to pan; sauté 3 minutes. Add cumin, coriander, and garlic to pan; sauté 1 minute.

4. Using kitchen shears, coarsely chop tomatoes in the can. Add tomatoes, chiles, and broth to pan, stirring to combine; bring to a boil. Reduce heat, and simmer 30 minutes. Remove from heat; cool 5 minutes.

5. Place half of tomato mixture in a blender. Remove center piece of blender lid (to allow steam to escape), and secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until almost smooth. Pour into a large bowl. Repeat procedure with remaining tomato mixture. Stir in juice and salt. Ladle about 1 cup soup into each of 6 bowls; top each serving with 1 tablespoon cilantro and 1 teaspoon sour cream. Serve with lime wedges, if desired.

I once made grilled cheeses with a pecorino-almond pesto (in addition to the other soft cheese inside, but I forget what that was), and served it with some tomato soup or another. I don't remember much about the soup, but those sandwiches were just amazing. The recipe was from Gourmet, or Food & Wine, I think.

I've been plotting some tomato soup for about a week now; I think those sandwiches will have to make a reappearance.

ABreadADay.com

My fancy version of grilled cheese and tomato soup is Amy's Chunky Tomato Bisque, with sharp cheddar (I like Cabot's) on grilled sourdough.
I'll always have a soft spot for Campbell's Tomato Soup.

@chadio, thank you!