Quick and Hearty Tomato Soup

I've always been partial to tomato soup, but sometimes I just don't have time to make it from scratch. Here's a way that you can turn a couple cans into a home-cooked soup.

Yield: 5 servings

Ingredients

• 2 strips of thick-cut bacon
• 2 cans (10.75 oz.) condensed tomato soup
• 1 can (12 oz.) evaporated milk
• 1 can (5 oz.) evaporated milk
• 1 can (14.25 oz.) diced tomatoes
• Sour cream
• Shredded cheese (I used asiago)

Directions

1. In a skillet, cook the bacon. Set aside.
2. In a large pot, combine the soup, evaporated milk, and diced tomatoes. Cook over medium-low heat until it's hot, stirring to avoid burning on the bottom.
3. Crumble the bacon into small pieces.
4. Pour the soup into bowls. Top with a dollop of sour cream, bacon bits, and shredded cheese. Serve hot.

Adapted from Taste of Home.