Easy Tomato Pesto Soup
Ready In: 13 mins
Serves: 2-4
Ingredients
- 1 (10 3/4ounce) 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.
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