Transform canned soup into a baked gratin by thickening it with cream and cheese, then topping with breadcrumbs and butter. The soup becomes a warm, creamy casserole that feels like something you actually cooked tonight.

Serves 2. 25 minutes, 10 at the stove.

About 630 calories a serving, 50 g protein, 4 g carbohydrate, 46 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat your oven to 400°F [200°C]. Empty the can of soup into a small baking dish or skillet that can go in the oven; stir in 1/2 cup heavy cream and 1/4 cup grated Parmesan cheese until smooth. Taste and add salt and pepper as needed.
2. Dot the surface with 2 tablespoons butter broken into small pieces. Bake for 12 to 15 minutes until the top is golden and the edges bubble.14 min
3. Let it rest for 2 minutes, then serve straight from the dish.

Note Swap heavy cream for milk if you have it on hand, though the soup will be less rich. Leftovers keep in the fridge for two days; reheat gently with a splash of water. Serve with a green salad or sliced bread to soak up the sauce.