Easy Tomato Pesto Soup

Name: Easy Tomato Pesto Soup
Prep time: 3 min
Cook time: 10 min
Total time: 13 min
Yield: 2-4 serving(s)
Ingredients: 1 (10 3/4 ounce) can campbell's tomato soup; 11 ounces 1% low-fat milk; 2 tablespoons basil pesto (heaping); 1 tablespoon grated parmesan cheese; salt and pepper (to taste)

Submitted by Silnayadevochka

"This is my version of Bountiful Bread's Tomato Pesto soup. It's easy and quick to make. It's great accompanied with a sandwich or just some good sliced bread and butter."

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Ready In:: 13mins
Ingredients:: 5
Serves:: 2-4

ingredients

1 (10 3/4 ounce) can campbell's tomato soup
11 ounces 1% low-fat milk
2 tablespoons basil pesto (heaping)
1 tablespoon grated parmesan cheese
salt and pepper (to taste)

directions

In a sauce pan, combine can of tomato soup and milk over medium heat. (If you fill the empty soup can with the milk, it's the right amount).
**DO NOT use skim or fat-free milk. This will cause the soup to curdle. If a thick soup is desired, use heavy cream instead of milk.**.
Add pesto. Stir and heat through.
Just before removing soup from stove, add grated parmesan cheese and combine.
The soup does taste better if given time to set overnight in the refrigerator.