Try this quick and easy way to spice up canned tomato soup.

In a saucepan, add the soup and milk. Whisk together until smooth. Warm over medium heat 7 to 10 minutes, stirring frequently. Add in the chopped tomato and herbs. Cook an additional 5 minutes, stirring occasionally.

Ladle even amounts into individual bowls and garnish each serving with 1 tablespoon croutons and 1 1/2 teaspoons Parmesan. Serve immediately.

• 1 can (10.5 ounces) condensed low-sodium, low-fat tomato soup
• 1 can (10.5 ounces) filled with fat-free milk
• 1 medium tomato, chopped
• 1 tablespoon chopped fresh basil or cilantro
• 2 tablespoons croutons
• 1 tablespoon freshly grated Parmesan cheese