Ingredients
1 can (26 ounces) condensed tomato soup, undiluted3 cups 2% milk1 can (12 ounces) evaporated milk1 can (10 ounces) diced tomatoes and green chiles, undrained1 tablespoon minced fresh basil or 1 teaspoon dried basil1/2 teaspoon salt1/4 teaspoon pepperShredded Parmesan cheese, optional
Preparation
In a Dutch oven, combine the first 7 ingredients. Cook and stir over medium heat until heated through. Garnish servings with cheese if desired.
