2 (10 oz. ea.) cans Campbell's tomato soup
1 soup can water (use empty soup can)
1 soup can heavy cream (milk, half & half or combinations may be substituted)
1 tbsp. Worcestershire Sauce
1 tsp. dried basil
1/2 tsp. dried dill weed
1 or 2 sprigs fresh thyme
fresh ground black pepper, to taste
2 tbsp. unsalted butter
freshly grated Parmesan cheese

Place all ingredients except cheese in a medium saucepan over medium-high heat. Heat, stirring frequently, until soup begins to boil. Reduce heat and keep warm until ready to serve. Remove thyme sprigs and pour soup into bowls and garnish generously with grated Parmesan.

Serves 4

Submitted by: cwarriner