A creamy soup from the shelf that needs just a few additions to feel like dinner. Sage brown butter and crusty bread transform this canned soup into something that satisfies on a cold weeknight without much fussing.

Serves 2. 20 minutes, 10 at the stove.

Cook mode

1. Heat 2 tablespoons butter in a small pan over medium heat. Add 8 fresh sage leaves and cook until the butter is golden and the leaves crisp, about 3 minutes, then set aside.3 min
2. Empty the can of soup into a saucepan and add 1 can of water. Stir well and bring to a simmer over medium heat, stirring now and then, about 8 minutes.8 min
3. Taste the soup and adjust salt and pepper. Pour into bowls and top with the crisp sage leaves and brown butter from the small pan. Serve with crusty bread for dipping.

Note Swap fresh sage for dried thyme if that is what you have. The soup keeps in the refrigerator for three days and reheats gently on the stovetop. Serve with grilled cheese or a simple salad on the side to round out the meal.