Try this creamy soup for a quick, warm lunch!

1               10.5 oz. can condensed low-sodium, low-fat tomato soup

1               10.5 oz. can fat-free milk

2 med.     tomatoes (diced)

1 Tbsp.    fresh basil (chopped)

½ Tbsp.   cilantro

3 Tbsp.    croutons

               Top with freshly grated parmesan cheese.

Directions:

In a saucepan, add the soup & milk. Whisk together until smooth and warm (7 to 10 minutes), stirring frequently. Toss in diced tomatoes & herbs. Cook on low an additional 5 minutes, stirring occasionally. Ladle even amounts into individual bowls and garnish with croutons & parmesan cheese.  

Serves 2 – about 1½ cups each and 170 calories