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Ingredients requirements - Tomato Soup w/ cheesy croutons (V):

1. You need 880 g of Tomatoes
2. Make ready 4 - garlic cloves
3. Need 1 - beef stock cube (or vegetable stock if you are vegetarian)
4. Take 5 g - fresh basil
5. Provide 40 g ciabatta
6. Get 50 g butter
7. Prepare 20 g of grated parmesan (or vegetarian alternative)

Tomato Soup w/ cheesy croutons (V) start cooking:

1. Pretty heat an oven to 220°C/200°C fan.
2. Quarter the tomatoes and place on a baking tray. Drizzle with olive oil and season with salt and pepper. Then place in the oven for 20-25mins.
3. Mean while finely dice / grate / crush the garlic.
4. Boil a kettle and dissolve the beef stock cube in 1 litre of boiled water.
5. Once the tomatoes a roasted, heat a large pot over a medium to low heat with a drizzle of olive oil and the butter.
6. Once heated add the garlic and cook for 2-3mins.
7. Turn up to a medium-high heat and add the tomatoes. Cook for 5mins then add the stock. Cook for a further 20-25mins until reduced by about half.
8. Meanwhile, cut the ciabatta into bitesize pieces. Place on a baking tray, drizzle with olive oil, season with salt and pepper and sprinkle over the cheese. Bake in the oven for 10-12mins or until the pieces are nice and brown.
9. Once the tomato soup is cooked. Take off the heat and use a hand blender to blend it into a smooth soup. Return to a low heat to heat through and add some basil to your taste.
10. Once warmed through, serve with the croutons on top.

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