Roasted tomato-and-onion soup with home-made herby croutons

For this recipe you will need: tomatoes, onion, ciabatta loaf and fresh basil leaves.

Recipe and styling by Nomvuselelo Mncube

Photograph by Dylan Swart

Serves 4 EASY 1 hr 15 mins

Preheat the oven to 190˚C. Line 2 baking trays with baking paper. Arrange 6 halved tomatoes and 1 peeled and chopped onion in one of the trays. Drizzle with olive oil and Worcestershire sauce, and sprinkle with 1 tsp white sugar. Season to taste with salt and freshly ground black pepper. Roast in the preheated oven until soft, 40 – 45 minutes. While the veggies roast, cut ½ ciabatta loaf into bite-sized cubes. Arrange the cubes in the second prepared baking tray. Drizzle with olive oil and season to taste. Sprinkle with dried mixed herbs. Toss to coat well. Bake in the oven with the vegetables until golden brown, 15 – 20 minutes. Remove from oven and set aside. Transfer the tomatoes and onion to a food processor and blitz until smooth. Add a handful of fresh basil leaves and blitz until incorporated well. Divide the soup among 4 serving bowls. Top with the croutons and garnish with fresh basil leaves. Serve immediately.

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