Monday, October 8, 2012

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


  • 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)


  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.

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