Yellow Tomato Soup, Three Ways

Ingredients

• 1 large onion, chopped
• 6 bacon slices, chopped
• 5 cups chopped yellow tomatoes
• 2 garlic cloves, minced
• 1/2 cup dry Sherry
• 1/2 cup dry white wine
• 4 cups chicken stock or canned low-salt chicken broth
• 2 teaspoons minced canned chipotle chilies
• 1 tablespoon fresh chopped oregano leaves
• 1/4 cup 2% evaporated milk
• 1/2 15.5-oz can cannellini beans, drained and rinsed, optional
• 6 ounces elbow macaroni, cooked, optional
• 1 small hero roll, cut into 1/2-inch slices, optional
• 3 or 4 ounces 2% sharp cheddar cheese, grated, optional

Directions

1. In a heavy large pot set over medium heat, cook the onion and bacon together until the onion has softened and is just starting to take on color, about 15 minutes.
2. Add the tomatoes and garlic. Let everything simmer, stirring now and then, until the tomatoes have softened and released their juices, about 20 minutes.
3. Pour in the Sherry and wine, then simmer for 5 minutes.
4. Add the stock and continue simmering until the soup has cooked down to 6 1/2 cups, at least 15 minutes. Stir in the chipotle chilies and oregano.
5. Purée the soup in a blender in batches, then pour it back into the pot.
6. If you are adding the beans and macaroni, stir them in and warm them through. Add the evaporated milk and stir until the soup is hot throughout. Season with salt and pepper to taste.
7. If you are making the cheesy bread, sprinkle the bread slices with a little grated cheese, toast them, and place 2 or 3 pieces in each bowl of soup. Serve and enjoy your moment.