Roasted Tomato Soup with Crispy Cheese Toast

Ingredients

• 2 lb tomatoes, halved
• 1 onion, quartered
• 4 cloves garlic, unpeeled
• 3 tbsp olive oil
• 1 cup stock
• 2 tbsp cream or coconut cream
• 1 tsp dried oregano
• 4 slices bread
• 1 cup grated sharp cheddar or gruyère
• Basil, to finish

Method

1. Roast tomatoes, onion, and garlic with the oil, oregano, and plenty of salt at 425°F (220°C) for 25–30 minutes, until charred at the edges.
2. Squeeze the garlic from its skins and blend everything with the stock until smooth. Simmer 5 minutes, stir in the cream, and adjust salt and acidity.
3. Meanwhile, broil the bread with cheese until bubbling and bronzed. Cut into soldiers.
4. Bowl the soup, tear basil over it, and deploy the cheese toast for dunking.