We also had tomato bisque soup with our sandwiches. We started with a prepared soup that we spruced up and stretched a bit by adding some more ingredients.
One container Block and Barrel Classic: Tomato Bisque (available at restaurant food suppliers)
2 quarts whole milk
1 can diced tomatoes
4.5 ounces corkscrew pasta, cooked and drained
4 ounces basil pesto (one-half of a small jar)
Combine tomato soup and milk in a pan and heat until steaming (be careful not to boil or the milk will curdle). Add diced tomatoes, pasta, and pesto. Stir well and serve.