Just before serving, dollop half teaspoon each basil pesto and plain yogurt into the centre of each bowl of soup. Using the handle of a spoon, “pull” each topping out in a swirl on the surface of the soup. Works best on thicker soups such as gazpachos and pureed hot soups.

Pan-fry about ½ cup of croutons in a teaspoon of butter or olive oil, just until golden. Toss with a pinch of spice before topping soups. Try curry powder with croutons for tomato soup, ground cumin for squash soups, and chili powder for cream of broccoli soup.

Sprinkle grated cheese onto hot soups. Try coarsely grated Cheddar cheese on mushroom soup. Parmesan on garden vegetable soup. Crumbled feta or goat cheese on spicy bean soups. Also sprinkle some finely chopped herbs onto the cheese, if you like.