Roasted Tomato Soup with Garlic Croutons

Preheat oven to 375ºF.

Get a large baking try and add tomatoes (place skin down), onions and garlic. Drizzle with olive oil and sprinkle with oregano and black pepper. Place baking tray in the oven and roast for 1 hour.

When roasting is all done (leave oven on for the croutons), place a large saucepan on a medium heat and throw in all of the roasted vegetables, followed by vegetable stock and basil leaves. Bring soup to the boil and then add red wine vinegar and reduce heat to simmer for around 5 minutes.

Blend until you have a smooth consistency. Give your soup a try and adjust the seasoning a little if you need to!

For the croutons, place a small saucepan on a medium heat and melt butter. Add minced garlic and fry for 2 minutes. Throw the bread into the saucepan and coat it in the garlic butter.

Pour the croutons on a baking tray with a sheet of baking paper on it and bake in the oven at 375ºF for 10–12 minutes, until golden and crisp.