1⁄2 Pound, broken in half, and then in half again, making approximately 1 inch square crisp pieces (6 Slices)
In a medium-sized pot, stir together a 12-oz. can evaporated milk, a 10 ¾-oz. can tomato soup, an undrained 14 ½-oz. can Italian-style diced tomatoes, and ½ 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
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You don't have to wait until the tomatoes are ripe and juicy to make the tastiest tomato soup ever. Betty's recipe of this lip-smacking tomato soup is so intense and fruity that you will drown in its charm. Stream the video recipe to learn how to make homemade tomato soup that bursts with winter flavors.