Soup: 400g cherry tomatoes 1 large carrot 2 red peppers 1 red onion 1 tsp thyme 250ml oat cream (you could also use soya cream etc.) 400g tin chopped tomatoes handful of basil stock cube salt and pepper to taste
Cheesy croutons: hunk of bread (or 3-4 slices) 1 tbsp olive oil handful of dairy-free cheese
Method: Preheat your oven to 180 degrees celsius.
Chop your onion, carrot and peppers into chunks and place them on a baking tray alongside the cherry tomatoes, thyme and pinch of salt.
Place into the oven and bake for 35 minutes, until softened. Once your tomato mix is cooked, place the contents of the baking tray into a blender with the rest of the soup ingredients, and blend until completely smooth.
(Alternatively you could use a hand blender in a large pot.) When the soup is blended, place it into a large pot on a medium heat and bring up to a simmer while you make your croutons. To make your croutons, simply chop your bread into bite-sized cubes and place onto a baking tray with grated cheese, oil and a pinch of salt.
Bake at 180 degrees celsius for 5 to 10 minutes or until golden and crisp.
Serve your soup with the croutons on top or as a side, a drizzle of olive oil and some extra basil! Enjoy! x