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Creamy Tomato Soup
Ingredients:
1 - 10.75 oz. can tomato soup
1 - 12 oz. can evaporated milk
1 - 14.5 oz. can stewed tomatoes, set juice aside and chop
1/2 cup shredded cheddar cheese
fresh basil and crumbled bacon, optional
Instructions:
Combine soup, evaporated milk and juice in a medium saucepan, stirring with a wire whisk.
Add tomatoes and cheese; cook over low heat until cheese melts and soup is hot.
Pour into bowls and sprinkle with bacon, extra cheese and basil. Makes approximately 4.5 cups.
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