1 (10 1/2 oz.) can tomato soup
3/4 c. milk
1/2 c. heavy cream or half & half or evaporated milk
1/2 c. drained, cooked, canned, or fresh tomatoes, chopped
Salt and pepper to taste
Parsley or dill (optional)

Combine first 2 ingredients in a saucepan. Simmer over low heat for 5 minutes, then stir in cream and chopped tomatoes. Heat to serving temperature. Serve with a dash of parsley or dill on top. Makes 2 cups.