Tangy Tomato Soup With Goats' Cheese & Basil Ciabatta

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Chop your cherry tomatoes in half

Cut your red onion[s] into wedges, leaving the skin on (this helps them cook quicker)

Add the halved cherry tomatoes, onion wedges and garlic (skins on) to a baking tray (or two!)

Add your dried oregano with a large drizzle of olive oil and a pinch of salt and pepper

Give everything a good mix up and put the tray[s] in the oven for an initial 5 min or until the tomatoes are beginning to soften

Meanwhile, roughly tear your basil, including the stalks

Add the torn basil and a pinch of salt to a pestle & mortar and bash for 1-2 min or until it looks like a purée (alternatively, pulse in a food processor)

Add 3 tbsp [4 1/2 tbsp] [6 tbsp] olive oil and half your balsamic vinegar (you'll use the rest later!) then stir to combine – this is your balsamic basil purée

Boil half a kettle

Remove the tray[s] from the oven and drizzle the remaining balsamic vinegar over the tomatoes

Return the tray[s] to the oven for a further 10-12 min or until the tomatoes are beginning to caramelise

Dissolve your vegetable stock mix in 200ml [260ml] [380ml] boiled water in a pot and add your chopped tomatoes – this is your tomato stock

Once the tomatoes have caramelised, remove the tray[s] from the oven and carefully cut the roots from the onion wedges

Carefully remove the skins from the onion and garlic and discard (beware, they will be hot!)

Add the roasted vegetables to the pot with the tomato stock

Add 1 tsp [1 1/2 tsp] [2 tsp] sugar and cook over a medium heat for 4-5 min

Meanwhile, slice your ciabatta[s] in half and add to a baking tray, cut side up

Put the tray in the oven for 4-5 min or until they're hot and crusty

Remove the pot from the heat and roughly blitz everything up with a (stick) blender, leaving some chunks for texture – this is your tangy tomato soup

Season with a grind of black pepper

Remove the warmed ciabatta halves from the oven