Love Panera’s tomato soup? Per request, I’m sharing my semi-homemade (or as I prefer, “doctored up”) version of tomato soup. After you read this, you’ll never go back to plain old Campbell’s again!
Ingredients:
Can of Campbell’s Tomato Soup (I don’t mind off brands, but this is one thing that I usually buy brand name)
Milk
Dried Basil -or- Fresh Basil, Finely Chopped
Shredded Parmesan Cheese (don’t use grated – it really makes a difference!)
Add can of soup to saucepan. Fill empty can 3/4 to all the way with milk and add to saucepan. Sprinkle in enough basil to “freckle” the soup throughout; whisk together. Heat on medium until warm, and sprinkle in a decent amount of shredded Parmesan cheese and continue to heat until cheese starts to melt and soup is hot. Add a nice heap of shredded Parmesan on the top of the soup (and croutons if they are your thing!). It sounds silly, but these few changes make your soup taste homemade!
Two Blue Pillars 
funny story, i used to think tomato soup was made of the juice stuff that comes out of ketchup when you don’t shake it. the idea looks lovely but i don’t like tomatoes, so i’ll have to pass on that one.
Tomatoes are my favorite food! lol.