One of my favourite lunches is a comforting bowl of soup and this tomato soup recipe is one of my best recipes! I love using my homegrown tomatoes and, as its nearing the end of tomato season, this is the perfect use of those leftover harvests! I’m also sharing my crispy cheese crouton recipe, so easy yet so scrumptious and they really elevate this soup, enjoy darlings x

For the soup:

• 1kg ripe tomatoes 2 lb 3 oz ripe tomatoes
• 1 red chilli, deseeded 1 red chilli, deseeded
• 1 large onion 1 large onion
• 5–6 garlic cloves 5–6 garlic cloves
• Large handful fresh basil Large handful fresh basil
• 2 sprigs fresh rosemary 2 sprigs fresh rosemary
• 2 tbsp olive oil 2 tbsp olive oil
• Salt & black pepper Salt & black pepper
• 400ml vegetable stock 14 fl oz vegetable stock
• 1 x 400ml tin coconut milk or 250ml double cream 1 × 14 fl oz tin coconut milk OR 9 fl oz double cream
• Seeds, to serve Seeds, to serve

For the croutons:

• 1/2 Sourdough loaf (I like to use seeded sourdough) 1/2 Sourdough loaf (I like to use seeded sourdough)
• Drizzle of olive oil Drizzle of olive oil
• Parmesan, to taste Parmesan, to taste
• Salt and pepper, to taste Salt and pepper, to taste