This warm, gently spiced soup comes straight from the can with just a touch of richness and a crispy bread topping to make it feel like your own work. The tangerine notes lift the umami of tomato on a weeknight when nothing else appeals. Serve in wide bowls so the bread catches every spoonful.

Serves 2. 20 minutes, 8 at the stove.

About 450 calories a serving, 7 g protein, 34 g carbohydrate, 32 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 1 tablespoon of butter in a skillet over medium-high heat until foaming. Lay 4 slices of bread cut into 1-inch cubes in the pan and toss to coat, stirring often until golden and crisp all over, about 5 minutes. Season with salt and pepper, then transfer to a plate.5 min
2. Pour the contents of 1 can of soup into a saucepan and stir in 1/2 cup of water and 1/4 cup of heavy cream. Heat over medium, stirring often, until steaming but not boiling, about 5 minutes.5 min
3. Whisk 1 tablespoon of butter into the soup until melted and fully combined. Taste and adjust salt and pepper. Ladle into bowls and scatter the crispy bread cubes over top.

Note The bread cubes are essential: they soften into the warm soup while keeping their edges crisp. Leftovers keep two days covered in the fridge; reheat gently and add bread cubes fresh. Serve with a side salad or grilled cheese for a heartier meal.