Tomato, Bacon N' Pepper Jack Soup - cooking recipe

Ingredients

1 quart tomato with juice (I use home canned)
2 teaspoons beef bouillon (I use \"Better Than Boullion paste)
1 cup milk (or half n half)
6 slices bacon (fried crisp and crumbled)
8 ounces monterey jack pepper cheese (shredded)

Preparation

1. Blend tomatoes in blender to smooth (or leave larger bits if you like).
2. Place in 2 Qt pan.
3. Add beef boullion paste to taste. I start with 2 teaspoons.
4. Add some milk or half n half.
5. Fry up bacon crisp and crumble it into soup.
6. Heat until ready to boil and turn down to simmer 15-20 minutes.
7. Top with shredded pepperjack when serving.
8. You can add toasted croutons as well, but I didn't want the additional carbs.