CHARLESTON, W.Va. -- It isn't exactly soup weather, but there could be a slightly chilly, rainy summer evening when this four-ingredient recipe could be the star of a Sunday-night supper. Pair it with -- what else -- a grilled cheese sandwich.

I believe a past session of the Legislature passed a bill that said no other sandwich is to be served with tomato soup, but I could be wrong. In case I am, the soup would also buddy up to a chilled salad.

When I made it I used the fat-free half and half, preferring its taste to that of the skim evap the recipe called for.

I also changed the recipe to 1 cup fat-free half and half and 1/2 cup regular skim milk to reduce the thicker creaminess, but that was a personal taste choice. You may use all fat-free half and half or all skim evaporated.

The canned soup can be your selection from regular, healthy choice, reduced-fat or sodium that's on the grocery shelf.

For grilled cheese 101, grab a slice of reduced-fat cheese (try Kraft's 2 percent deluxe American), place it between slices of whole wheat or multigrain bread, spread Smart Balance butter blend on the outsides and brown.

For a grand slam grilled cheese that I invented in a weaker moment, you have to look away while it's described.

Or, if you want to make it, remember that it's a "sometime treat." You also don't have to eat the whole sandwich. Share half with a dining partner and indulge in a helping of fresh fruit to take up plate space.

For the grand slam, I used two slices of the frozen five-cheese Texas toast as the bread, placing Muenster cheese slices in the middle between the bread's plain sides. Keeping the coated butter and garlic side out, I paninied it, which made it flatter, thus fooling myself into thinking its calories and carbs didn't exist because it was so skinny.

We all can relate.

Creamy Tomato Soup

Makes 6 1/2-cup servings.

     1    10-ounce can tomato soup, undiluted

     1    cup fat-free half and half

     1/2  cup skim milk

     1    14-ounce can original stewed tomatoes, undrained, coarsely chopped

WHISK soup, half and half and milk in medium saucepan; add tomatoes.

HEAT through on low heat.

Nutrition information: Per 1/2 cup: 120 calories, 15 calories from fat, 1 gram fat, 0.5 grams saturated fat, 5 milligrams cholesterol, 540 milligrams sodium, 18 grams carbohydrates, less than 1 gram fiber, 9 grams protein.

Reach Judy Grigoraci at ...@suddenlink.net.