Parmesan Tomato Soup
|Canned tomato soup||32 Ounce|
|Water||3 1⁄2 Can (35 oz) (3 Soup Cans)|
|Grated parmesan cheese||1 Tablespoon|
In a heat-resistant, non-metallic soup tureen or a deep, 3-quart, heat-resistant non-metallic casserole, combine soup and water.
Heat, covered, on full power 8 to 10 minutes or until heated to 160Â°F.
Soup can also be prepared in individual mugs.
Divide soup and water evenly among mugs.
Heat, uncovered, on full power according