Second Helping: Tomato Soup

What to do when you want some soup and crave that homemade taste canned soup cannot offer but haven't the time to whip something up from scratch? Try this unbelievably easy recipe. Adding cream or milk right before serving cuts the acidity of the tomatoes and ups the yum factor. I opt for low-fat milk so that I can indulge and sprinkle in real chopped bacon.

This tasty, chunky soup goes well with bread or crackers. Pairing it with Darienne's grilled cheese sandwiches or my oven-grilled version makes it a hearty meal. It is comfort food that is a guaranteed crowd-pleaser, whether you are aiming for a humble family meal or a low-key dinner party with friends.

Tomato Soup

You can halve the recipe but I like to freeze the extra in one-pint ziplock bags for a fast lunch or after-school snack. Simply hold the milk and bacon until reheating time.

3 cans (28 ounces each) crushed tomatoes
24 ounces low-sodium chicken broth
1 tablespoon brown sugar
2 tablespoons butter
1 large bunch basil, minced, about 3 tablespoons
1.5 cups low-fat milk
1 pound cooked bacon, chopped

In a large stock pot, pour in the crushed tomatoes and chicken broth, stir, and bring to boil. Reduce heat, stir in sugar, butter, and basil, and let simmer for 20 minutes. Pour in milk and ladle into bowls. Sprinkle with chopped bacon and serve.