A bowl of tomato and basil bisque made into a meal with the proteins and starches that transform it from a side into dinner. This shelf holds the flavour work, so you finish it hot, with a hunch of restraint and taste as you go.

Serves 2. 20 minutes, 12 at the stove.

About 460 calories a serving, 19 g protein, 33 g carbohydrate, 28 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 1 tablespoon butter in a small pot over medium heat. Pour the can of soup into the pot and stir to combine. Add 1 can of water or just enough so the soup reaches the texture you want, stirring as you heat.8 min
2. Taste the soup after 5 minutes and add salt and pepper as needed. The soup is ready when it steams gently and tiny bubbles break the surface.
3. While the soup heats, arrange 4 slices of bread on a cutting board and top each with a slice of gruyere or sharp cheddar, about 1 ounce per slice. Toast in a toaster oven at 400 degrees F (200 degrees C) until the cheese melts and the edges brown, about 5 minutes. Watch them so the bread does not char.5 min
4. Ladle the soup into two bowls and set a piece of cheesy toast in each one, or break it into the soup. Serve right away while the toast is warm and the cheese still holds its shape.

Note Swap the cheese toast for a grilled cheese sandwich made with butter and bread and served alongside. Leftover soup keeps for three days covered in the fridge and reheats gently on the stove. Pair with a simple green salad, roasted vegetables, or a glass of white wine.