Heat the soup, milk, cream and lemon juice in a 2-quart saucepan over medium heat until the mixture is hot and bubbling.Spread 1 tablespoon pesto on each toast slice. Divide the soup among 4 serving bowls. Float 1 pesto crouton in each bowl.
1 can (10 3/4 ounces) Campbell’s® Condensed Tomato Soup1 cup milk0.5 cup light creamor half-and-half1 tablespoon lemon juice4 tablespoons prepared basil pesto4 slices French or Italian bread, 1/2-inch thick, toasted
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