This year I didn’t have time to plant tomatoes (or any vegetable, truth be told) in my garden. Maybe I was reading or cleaning out my closet or possibly riding my bike, but somehow I missed prime planting time so I’m destined to pay $2.50 for a decent heirloom fruit if I want to make a Caprese salad. However, when a hankering for homemade tomato soup hit the other night I was overjoyed to find that I had everything I needed on hand thanks to the ready availability of excellent canned tomatoes. A special issue of Fine Cooking Simple Dinners (on newsstands now) provided the inspiration and this recipe. I suppose you could make it with 28 ounces of garden-tomatoes cut into chunks — and that would be phenomenal — but I assure you that the results using canned were terrific. The kind handyman who’s building us a new puppy fence couldn’t stop raving over the steaming cup, topped with crispy, salty bacon pieces, and my boys endorse it as a “must save” recipe. Enjoy!