Today is a tomato soup and grilled cheese kind of day. I stole this recipe from Rachel Ray and made a change or two. She uses basil in it, but I can't serve certain people soup with green things floating in it.
1 - 32 oz. carton chicken stock/broth
1 - 28 oz. can concentrated crushed tomatoes
1 cup heavy cream
salt and pepper to taste
1/2 cup orzo pasta or any small pasta
Add chicken stock and tomatoes to medium saucepan over medium heat. Cook until bubbly, add cream, salt and pepper. Turn heat to low and simmer for about 15 minutes. I usually add the pasta already cooked at the very end, or you could add it and cook until done, or leave it out completely. Serve with your favorite grilled cheese.