Easy soup toppings
Looking for ways to garnish soup, or make it more filling? Try one of our quick and clever soup topping ideas, including good toppings for tomato soup, how to make delicious croutons, and how you can transform a bowl of simple bean soup with a corn tortilla
Sometimes, a tin of soup for lunch doesn't quite cut it. But with a bit of cheating and hardly any time at all, you can transform a simple bowl of soup into something far more special... take canned tomato soup, for example. One of our favourite ways to dress that up is to make mini gruyere and spring onion toasties, cut them into crouton-like cubes, and arrange neatly on top.
Or another super easy idea is to add a poached egg. This trick works well with pea soup (as you'll see below) and is even better when paired with homemade chive oil - which literally takes less than five minutes to make. Or how about homemade croutons with a tin of mushroom soup? We use sourdough bread and olive oil to make ours, and it's always a winner.
Chilli bean tortilla soup
This chilli bean tortilla soup is really easy to prepare and packs a punch with the addition of red chilli, avocado and radishes. We recommend shallow frying the tortilla strips to add some crunch to your soup.
Butternut squash soup with spicy seeds and feta
Spice up your butternut squash soup with crunchy toasted pumpkin seeds and a crumble of feta cheese thrown in for good measure!
Pea soup with poached egg and chive oil
Liven up your pea soup with a softly set poached egg topping and a drizzle of chive oil. This combination works really well and you can sprinkle some extra chives to serve
Grilled cheese and tomato soup
There's nothing better than a warm bowl of soup with some melting cheese toasties. We've added some mini toastie squares of gruyère cheese and spring onion to this shop-bought tomato soup for a delicious lunch or snack
Mushroom soup with sourdough croutons and gremolata
Make your mushroom soup even better by topping if off with chunky pieces of baked sourdough bread drizzled in olive oil and a fresh mix of parsley, garlic and lemon zest for the perfect gremolata
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