Creamy Tomato Soup


• 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

Nutrition Information

Calories - 414 Total Fat - 17g Saturated Fat - 6g Cholesterol - 49mg Sodium - 1468mg Carbohydrate - 44g Fiber - 10g Protein -23g

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