- Pour the tomato soup into a pan.
- Add the cream or creme fraiche and pesto and heat gently, stirring constantly. Don’t let the soup boil.
- Pour into soup bowls and sprinkle each one with croutons and grated parmesan cheese.
- Serve with basil leaves.
You can use the supplement Fortisip (neutral flavour) instead of cream, if it has been prescribed.