Creamy Tomato Soup - cooking recipe

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

Preparation

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.