Easy Tomato Pesto Soup - cooking recipe

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)

Preparation

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.