Recipe 1: Yummy and Simple Tomato Soup with Crisp Parsley Toast

Many people have asked for my recipes and I figured we could plug them in here! This recipe is one of my favourites for quick-fix dinner/lunches at any time. I've altered it Takes about 15-20 minutes total from start to finish. Makes about two to three servings, depending on the size of your portions. (I always go for the big bowls.)

Ingredients:
2 can Campbell's Tomato Soup
1 can water (I just use one of the cans to measure it out)
1 loaf of Italian bread (I buy mine from the Kroger bakery, sliced with the bread slicer. You can also use regular bread, or make "croutons" by tearing bread into small cubes)
Olive oil (can use butter as substitute)
Cheddar cheese, grated or shredded
Herbs/Spices to taste:
(These you can "customize" to your own likings, these are just my personal faves that have gotten wonderful reviews from those who've had it.)
--basil
--oregano
--garlic powder
--cilantro.
--parsley

Directions:
1) Empty both cans of soup into a medium size pot, set on medium heat on the stove.
2) Stir in water. Make sure it's well blended. Let simmer for two-three minutes.
3) While that's simmering, line a cookie sheet/oven pan with aluminum foil. Arrange sliced Italian bread on the pan. Set the oven to about 350F.
NOTE: You may also use regular bread or make "croutons" by tearing the bread into cubes. For croutons, simple arrange in a single layer across the pan.
4) In a small bowl, pour just enough olive oil to cover the bottom.
NOTE: if you're using butter, heat in the microwave 10 secs, stir. Microwave in 10 second intervals with stirring between.
5) Mix in a little bit of parsley, enough to "fleck" the olive oil/butter. Using a pastry brush, lightly coat the bread. If making croutons, slowly pour or spoon the mixture over the bread pieces.
6) Bake the bread in the oven for approximately 5 minutes.
7) Returning to your soup, mix in your spices. I usually do 2 parts basil, 2 parts oregano, 1 part cilantro, 1 part garlic powder. This is usually 1 tsp per part, but I usually do it by sight ("eyeballing it"). Mix well.
8) Cover the soup, and turn heat to medium-high.
9) Grate cheddar cheese. Shredded will work just as well.
10) After ten minutes, check the toast. The toast is ready when the edges of the toast are very lightly browned, and feels firm to the touch. Croutons will be slightly browner.
11) Serve.

Serve soup in a bowl topped with cheese, with a side of toast. If using croutons, they may be served atop the soup as well.

I've included my pictures of my soup and toast as well. :)
Enjoy and let me know what you think in the comments!