Amy's broccoli cheddar soup is ready to eat straight from the can, but a few minutes on the stove with cream and butter transforms it into something richer and more substantial. Tonight you'll turn one can into a proper dinner for two, topped with toasted bread and a sharp cheese that cuts the richness.

Serves 2. 15 minutes, 10 at the stove.

About 360 calories a serving, 15 g protein, 33 g carbohydrate, 19 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

You need 1 can Amy's broccoli cheddar organic soup, 1 tablespoon butter, to taste salt, to taste pepper, 2 ounces [55g] sharp cheddar or parmesan cheese, 4 ounces [115g] crusty bread.

1. Preheat the oven to 400°F [200°C]. While it heats, cut 4 ounces of bread into slices about three-quarter inch thick and arrange on a sheet pan.
2. Brush each slice lightly with oil or butter on both sides, scatter a pinch of salt over them, and set the pan in the oven for 5 minutes until the bread is golden and crisp at the edges.5 min
3. While the toast browns, pour the contents of one can of broccoli cheddar soup into a saucepan and add 1 tablespoon butter and a splash of water if the soup seems thick. Heat over medium heat, stirring often, for about 4 minutes until it steams gently.4 min
4. Taste the soup and add salt and pepper as needed. Ladle into bowls and top each with half the crisp toast and 1 ounce of sharp cheddar or parmesan shaved or grated over the top.

Cook mode

Note Swap the bought cheese for any firm cheese you have, or skip it and top the toast with a fried egg instead. The soup keeps three days refrigerated in a covered bowl and reheats gently on the stove. Serve with a simple green salad dressed with vinegar and oil, or follow with fruit and cheese.