Betty's "souper" Tomato Soup

Instructions

In a medium-sized pot, stir together a 12-oz. can evaporated milk, a 10 -oz. can tomato soup, an undrained 14 -oz. can Italian-style diced tomatoes, and cup shredded sharp Cheddar cheese. Cook over low to medium heat, stirring often, until cheese melts and the soup mixture is completely heated. Pour into a large serving bowl and top with squares of bacon. Place a spring of oregano (or other herb) on top. Serve immediately into individual soup bowls. This is the soup that I chose for Mother's Day dinner. It is very tasty, yet delicate. I hope you enjoy it! --Betty

The Goods

Difficulty: ................. beginners
Preparation: ............ about 20 minutes
Servings: ................. 3

Ingredients

12-oz. can evaporated milk
10 -oz. can tomato soup
14 -oz. can Italian-style diced tomatoes, undrained
cup shredded sharp Cheddar cheese
6 slices of crisp bacon, broken in half, and then in half again, making approximately 1-inch square crisp pieces
garnish (optional) (You may choose basil, oregano, sage, parsley, thyme, or any flavor you like to accompany the tomato flavor.)

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