Transform boring tomato soup into a savory bread soup

When you don’t have time for from-scratch soup, make it sorta-from-scratch by doctoring up a quart of your favorite vegetable soup, such as tomato, squash or potato.

This recipe transforms regular tomato soup into a savory bread and tomato soup.

Bread and tomato soup

2tablespoons olive oil

1small yellow onion, diced

2cloves garlic, minced

1quart packaged tomato soup (usually sold in rectangular boxes)

2tablespoons balsamic vinegar

18-ounce package creme fraiche or Greek-style yogurt

Salt and freshly ground black pepper, to taste

6cups cubed slightly stale bread

2tablespoons chopped fresh basil (or whole small basil leaves)

In a large saucepan, heat the oil over medium-high. Add the onion and garlic and saute 4 minutes.

Add the tomato soup and vinegar bring to a simmer, stirring often. Mix in the creme fraiche or yogurt and return to a simmer, stirring often.

Once hot, remove the soup from the heat and season with salt and pepper.

Mound 11/2 cups of bread cubes in each of four serving bowls then ladle soup over it.

Garnish with basil.

Makes 4 servings.