Well, I was looking for a particular type – the creamy type with a crust on top, and came up with California-based Bistro Jentil’s world’s famous tomato soup. Chef Jason Hill has been kind enough to explain the details of this recipe in a video. And I did as he (and the recipe) said, except for replacing butter, reducing cream and simplifying it a little bit. The result was absolutely amazing, both the look and the taste. And my pictures are the proof I hope! Making this VERY French soup is not complicated at all, although it does involves several steps over two days (in my experience) for the best result.