In large saucepot mix soup and milk. Add pesto, tomatoes, garlic, black peppers, red pepper and basil. Heat to 140 degrees F or higher for 15 seconds and until slightly thickened, stirring often.

 

Hold at 140 degrees F or higher. Portion using 8 oz (1 cup). Garnish with basil leaves.

 

Yields: (50) 8 oz servings.