1. Toss 3 cups grape tomatoes with 1 Tbs. olive oil. Place on baking sheet lined with foil. Roast at 400 degrees F for 20 minutes. Puree tomatoes with 1 1/2 cups low-sodium vegetable broth. Season with salt and pepper. In a medium saucepan, over medium heat, add tomato soup and 1 cup cooked pasta. Cook for 5 minutes, or until simmering. Put 1 cup in a Thermos; refrigerate remaining for up to 3 days or freeze. Pack 2 Tbs. shredded cheddar cheese for your child to sprinkle on top.