Ingredients
- 250g cherry vine tomatoes
- 1tbs olive oil
- Sea salt
- 150g leftover sourdough bread/baguette
- 2tbs olive oil
- 1tbs vegetable oil
- 1 small onion, diced
- 2 cloves garlic, sliced
- 1tsp chilli flakes
- 1tbs balsamic vinegar
- 1 tin good quality chopped tomatoes
- 1tbs tomato paste
- 2tsp caster sugar
- 350ml vegetable stock
- 1tbs chopped fresh basil leaves, plus extra for garnish
- 100ml cream
- Cracked black pepper
- Preheat the oven to 150 degrees/gas mark 2. Slice the cherry tomatoes in half and place on an oven tray. Drizzle with olive oil and season with salt, then place the tray in the oven and roast the cherry tomatoes for 45 minutes at 150 degrees/gas mark 2.
- When the cherry tomatoes come out of the oven, make the croutons. Increase the oven temperature to 180 degrees/gas mark 4. Slice the leftover bread into small cubes and place on an oven tray. Drizzle with plenty of olive oil and season with salt. Then place the tray in the oven and roast for eight to 10 minutes until golden brown.
- Place a saucepan on the heat and add the oil. Add the onion and garlic and cook for three to four minutes until softened, then add the chilli flakes and cook for another two minutes. Then, add the vinegar, chopped tomatoes, tomato paste, sugar, vegetable stock and season with salt.
- Add the roasted cherry tomatoes, then bring the mix to the boil. Reduce the heat and allow the soup to simmer for 10 minutes.
- Remove from the heat after 10 minutes and add some chopped basil and the cream. Then blend the mix with a soup gun or in a blender.
- To serve, ladle the soup into bowls. Top with croutons, basil leaves, a drizzle of olive oil and some cracked black pepper.
