- fresh basil and crumbled bacon, optional
- 1/2 cup cheddar cheese, shredded
- 12 ounces evaporated milk
- 13.5 ounce can tomato soup
- 14.5 ounce can stewed tomatoes, set juice aside and chop
Combine soup, evaporated milk and juice in a medium saucepan, stirring with a wire whisk. Add tomatoes and cheese; cook over low heat until cheese melts and soup is hot. Pour into bowls and sprinkle with bacon, extra cheese and basil.