Easy Tomato Pesto Soup

1. 1

   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).

2. 2

   **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.**.

3. 3

   Add pesto. Stir and heat through.

4. 4

   Just before removing soup from stove, add grated parmesan cheese and combine.

5. 5

   The soup does taste better if given time to set overnight in the refrigerator.

* Per serving · 4 servings · Values may vary.

No additional tips available.