My beautiful sister recently gave me a hand-me-up of a treadmill and breadmachine. I'll let you guess which I used first.
One of the meals I have missed most since going gluten-free has been toasted cheese and tomato soup. Specifically, a toasted cheese sandwich made with Wonder Bread and Kraft Singles with a bowl of Campbell's tomato soup made with milk. While I haven't found the perfect recipe for gluten-free bread yet, I have found a really good mix. The Gluten Free Pantry Favorite Sandwich Bread Mix does a fine job of a near perfect replication of traditional white bread and whips up easily with or without a bread machine.
Gluten-Free, High Fructose Corn Syrup-Free, Low Sodium, Mock Campbell's Tomato Soup
1 6oz can tomato paste (I adore Muir Glen)
1 tsp sea salt or kosher salt (Diamond Kosher salt is by far the best)
0-1 Tbsp sugar or honey or agave nectar or fairy dust or sweetener of choice
2-3 cups liquid (I use 1.5 cups of water & 1.5 cups of milk)
Mix everything together in a saucepan over medium heat until simmering. Best served with toasted cheese sandwiches and dill pickles.
I like to use an immersion blender so I can be really lazy and not have to whisk or stir as much. Different cans of tomato paste have varying degrees of sweetness to them, so you may or may not have to use a sweetener to get that truly Campbell's taste. Maybe you are such a sweet person that all you will have to do is dip your finger in and the perfect amount of sweet will be delivered. If your mom made it with water, then just use water. I ran out of milk the other night, but had some heavy whipping cream, so I used 2.25 cups water + .75 cups cream and it was delicious. You get the idea and know how you like your comfort food!