- 800 g tins of cream of tomato soup
- 40 g British mild Cheddar, grated
- 4 bread crusts
Heat the tomato soup in a saucepan. Meanwhile, preheat the grill to high. Sprinkle the grated cheese over the crusts of bread, then grill until the cheese has melted.
Cut into croutons. Serve the soup in bowls, topped with the croutons.