Top your favourite bowl of soup with any of these flavourful additions. Make sure to add just before serving, especially in the case of crunchy toppings such as croutons or croûtes. Give them a try with our best classic winter soup recipes.

Pumpernickel croutons
In bowl, toss together 2 cups (500 mL) cubed pumpernickel or light rye bread; 1 tbsp (15 mL) extra-virgin olive oil; 1 small clove garlic, minced; and pinch each salt and pepper. Bake on baking sheet in 400°F (200°C) oven until golden, about 12 minutes. Let cool. (Make-ahead: Store in airtight container for up to 3 days.) Makes 2 cups (500 mL).

Rosemary oil
In small saucepan, heat 1/4 cup (50 mL) extra-virgin olive oil and 2 tbsp (25 mL) fresh rosemary leaves (about 1 sprig) over medium-high heat just until fragrant, about 3 minutes. Strain through fine sieve into small bowl. (Make-ahead: Refrigerate in airtight container for up to 3 days.) Makes about 1/4 cup (50 mL).

Gruyére croûtes
Broil 8 slices baguette on baking sheet until golden, about 2 minutes. Sprinkle with 1-1/2 cups (375 mL) shredded Gruyère; broil until melted and golden-brown, about 3 minutes. Float on soup. Makes 8 croûtes.

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