1. Stir in a swirl of cream, creme freche or natural yoghurt just before serving. This looks particularly good on dark coloured soups such as tomato. The flavour will seem richer too.

2. Sprinkle of freshly chopped herbs. This really improves the look of pale soups. The aroma will be lovely too. Snipped chives work well with almost any soup, thyme or sage are delicious with chicken or mushroom. Basil or oregano are excellent with tomato based soups.

3. Use the water from cooking vegetables in place of tap water with dried soup. The vitamins and flavour lost from the cooked vegetables will be in the water and will enrich the soup.

4. Add croutons. These can be bought, or make your own by frying or baking small cubes of bread.

5. Add fresh vegetables. Choose those which will complement the flavour of the soup. Cut them into tiny pieces, cook briefly and then stir in.

6. Sprinkle on freshly ground black pepper, parmesan cheese or paprika.

7. Sprinkle grated cheese onto slices of French bread. Grill until the cheese bubbles and then add a slice to each serving of soup.

8. Add thin slivers of cooked meat. Chicken goes well in mushroom soup, ham or bacon is delicious in pea or lentil soup.

9. Add a can of tinned vegetables to tomato soup to make a farmhouse vegetable soup.

10. Add a splash of wine, sherry or brandy just before serving.