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Ingredients
- 1 (10 3/4 oz.) can tomato soup (undiluted)
- 1 (12 oz.) can evaporated milk
- 1 (14 1/2 oz.) can stewed tomatoes (undrained), chopped
- 1/2 c. (2 oz.) shredded Cheddar cheese
- 6 slices bacon, cooked and drained
Method
- Combine soup and milk in a medium saucepan.
- Stirring with a wire whisk, add tomatoes and cheese.
- Cook over low heat until cheese melts and soup is hot.
- Ladle into bowls and sprinkle with bacon.
- Yields 4 2/3 cups.
