1 quart milk
2 tablespoons flour
2 tablespoons butter
1 can tomato soup
1 teaspoon salt
1/4 teaspoon pepper
2 cups grated Parmesan cheese
Whipped cream

Heat the milk. Blend butter and flour and slowly add to the hot milk stirring until smooth. Keep on low heat, stirring slowly, while adding the tomato soup, salt and pepper.

Just before serving, fold in the Parmesan cheese. Garnish each serving of soup with a heaping tablespoon of whipped cream.