Tomato Soup & Croutons

Straight out of Jamie Oliver's 30 Minute Meals (with a dash of Jen thrown in) ... seriously sensational!

• 500g ripe cherry tomatoes
• 4 large tomatoes
• 200g sun drenched tomatoes (Puglian brand is ideal)
• 1 fresh red chilli
• 6 cloves garlic
• 1 ciabatta loaf
• 2 red onions
• 4tbs balsamic vinegar
• Small bunch fresh basil
• Few dollops of creme fraiche (or Quark) to serve
• Olive oil
• Freshly ground black pepper & sea salt

1. Preheat oven to 220C

2. Quarter the larger tomatoes and put all tomatoes into a roasting tray. Drizzle over with the olive oil from the sun blushed tomatoes.

3. Slice the chilli and add to the tray. Peel and crush the garlic then add to the tray. Season with freshly ground black pepper, then toss gently and put on the top shelf of the oven for 15 minutes.

4. Get another roasting tray and rip the ciabatta loaf into crouton chunks. Add a good lug of olive oil and good pinch of salt and put onto the bottom shelf of the oven.

5. Peel and roughly chop the onions and put into a hot saucepan with a lug of olive oil. Turn the heat to medium and leave to soften, stirring occasionally.

6. Stir in 4 tablespoons of balsamic vinegar (essential for maximum flavour) into the onions and let it cook away and reduce down.

7. Take the tray of tomatoes out of the oven and add everything to the pan of onions.

8. Check the croutons and if they are crisp and golden, turn off the oven, but leave them in the oven to keep warm.

9. Add most of the fresh basil and blitz the tomatoes and onions with a hand held blender (or liquidizer) to a smooth consistency.. Once finished , mix well season to taste.

To Serve ... put several croutons in the bottom of each soup bowl. Ladle the soup on top ... top with creme fraiche chopped basil ... enjoy!