We’re big fans of tomato soup around here. We particularly like it on cold winter days, even though it’s the time of year when tomatoes are anemic and mealy.

I think the secret to great tomato soup is canned tomatoes – even in the summer, at the height of tomato season. Canned tomatoes have the right amount of acidity and intensity to make a soup that’s just the right flavor.

Larry made this version for us. It’s incredibly simple – just five main ingredients, but it’s really terrific. It’s proof that making soup at home is barely more work than opening a canned version, and it’s infinitely better.

We topped our version off with some simple homemade croutons – just some old bread, torn into chunks, tossed in olive oil, salt, and pepper, and baked off in the oven until they’re crispy.

• Barbara Lynch’s Spicy Tomato Soup (Food52)