Instructions: Combine the bacon, onion and butter in a large heavy-bottomed soup pot, and saute over medium-high heat until the bacon is crisp, 8 to 10 minutes.

Stir in the tomatoes (juice and all), and scrape up the browned bits clinging to the bottom of the pot. Season with 1/2 teaspoon salt and bring to a simmer over medium-high heat.

Add the stock. Working over the soup pot, strip the thyme leaves and the tender portions of the stems into the soup. Continue to simmer, partially covered, until the soup is fragrant and slightly thickened, about 25 minutes. Stir the soup occasionally.

Stir in the milk and cream, and warm the soup over low heat for 5 minutes. Then season with additional salt, if needed, and pepper to taste. Ladle the soup into bowls, garnish with the extra thyme, and serve hot.

This recipe yields 6 servings.

Comments: This tomato soup recipe is from Princeton Township, NJ author Kim Rizk, author of "Hay Day Country Market Cookbook" (Workman, $13.95). If you like chunky tomato soup, its a winner. It can be made with fresh or canned tomatoes.

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