First of all, it's time to stop with the tomato soup from the can (or box). It's so absurdly easy to make it from scratch, you'll wonder why you haven't been doing it this way the whole time. It's always delicious with canned tomatoes, but why not take advantage of the end-of-summer tomato sales at your local farmers market? On Sunday, I scored 2 pounds of overripe Early Girl tomatoes for a mere $2. All they needed was a quick peel (just drop them into boiling water for a few seconds, then slip off the peel and use your fingers to scoop out as many seeds as you can), and they took my soup to an extra level of awesome.

Here, I borrow a soup-topping technique generally associated with French Onion soup, except I skip the classic crouton and opt to top my soup with straight cheese before hitting it with a quick broil. The top of the cheese gets brown and crusty while the bottom oozes into the soup, thickening it and melting all over your spoon in the best possible way. 

It's a filling, comforting soup that just happens to also be low-carb and gluten-free.