has held its title as a fan-favourite for years now thanks to its low price, long-shelf life, and the feeling of warmth and comfort it brings. Whether you have it on its own or as a side dish to dip a toastie into, it is and quick to make - especially if it comes in a can.

Cans of tomato soup can cost as little as 65p in supermarkets and can either be heated up in the microwave or on the hob in a saucepan. However, by just adding one ingredient, you could elevate your humble can of tomato soup and bring a touch of luxury to an otherwise simple meal. Drizzling some flavoured oil into your warm bowl of soup can add "a ton of depth", cooking site explained. oil is always a safe bet, but you can also buy chilli oil, basil oil, and even truffle oil. If you don't have a bottle of flavoured oil on hand, you can easily make your own from what you have in the cupboard. You can combine half a cup of olive oil with four crushed garlic cloves and a teaspoon of any herbs or spices in a small pan.

Warm over medium-low heat, stirring often, until the garlic is crispy and golden brown (it should take about three-to-five minutes, according to Epicurious). The finished product can be stored in an airtight container in the fridge for a month.

You could also try adding a flavoured cream to your bowl of tomato soup, such as parmesan cream or even a chive sour cream for something herby. Toasted nuts, croutons, or cheese are also great options to take your lunch to the next level.

Chef Jamie Oliver has revealed how you can make a "super easy" tomato soup with just a few ingredients that you likely already have at home. To start, you need to peel and roughly slice two carrots, slice two sticks of celery, and chop two onions. Peel and slice the garlic, too.

Then you want to heat two tablespoons of oil in a large pan over medium heat and add all the ingredients. Cook these with the lid ajar for 10-15 minutes.

In the meantime, crumble two stock cubes into a jug, add 1.5 litres of boiling water, and stir until it has dissolved. Add this to the pan with the vegetables, as well as two 400g tins of plum tomatoes, and three large ripe fresh tomatoes.

Now, you want to give the mixture a stir and bring it to boil, before reducing it to a simmer for 10 minutes with the lid on. Remove the pan from the heat, season with salt and pepper, and stir through some basil leaves. Using a blender, pulse the soup until it is smooth, and serve.

Jamie explained that you can add your own twist to the recipe by adding your favourite herbs and spices. You can also choose the consistency and make it thick or thin, chunky or smooth. He added: "It's also great to use as a quick base sauce for dishes such as cannelloni or lasagne.