Now it’s time to get started on the soup. In a large pot, melt the butter over medium heat. Add the diced onion and cook until softened, about 3-4 minutes. Next, add the garlic and cook for one ...

If the saucepan is ovenproof (if not, transfer to an earthenware soup tureen), place the bread slices on top, sprinkle with Gruyère and then drizzle the remaining butter, melted, over the cheese.

Cover and put it back in the oven. Bake for thirty minutes. Once you have put the bread into the oven to bake, prepare the soup. Trim and slice the leeks. Wash them thoroughly in a colander under ...

Get your soda bread in the oven before making the soup. Preheat the oven to 180 Celsius for a fan oven, or 200mCelsisus for regular oven. Crumble the cheese into pea sized pieces. This will give ...

Toast the bread and top with the grated cheese and place under the grill until the cheese is melted. Season the soup with salt and pepper. Keeping the soup in the pan, top with the sliced bread ...

With over 2,000 locations in the US and Canada, Panera Bread is my go-to spot ... Furthermore, Panera garnishes its soup with just a sprinkling of cheese and a side of croutons.

Drizzle the bread with the remaining olive oil, salt and pepper. Toast until golden and crunchy. Portion the soup into bowls and ... a pile of croûtons and the cheese alongside.

Put that classic tomato soup to one side and welcome in these three creamier offerings from Rachel Allen’s new cookbook. Whoever it was that branded soup a simple pleasure was absolutely correct.