Roasted tomato soup with croutons

Method

1. Heat the oven to 200°C/180°C fan/gas 6. Put the tomatoes, cut-side up, in a roasting tin so they fit in one snug layer. Add the celery, garlic, herbs and a glug of olive oil, season well with salt and pepper and roast for 40 minutes until soft and squidgy.
2. Meanwhile, put the sourdough chunks on a separate baking tray and drizzle with a little oil. Season, then scatter over the chopped rosemary and cheese. Toast in the oven for 10-15 minutes until golden brown and crunchy. Set aside.
3. Once the tomatoes have roasted, spoon them and any ingredients/juices from the roasting tin into 
a bowl with the red wine vinegar, then whizz to your desired texture with a stick blender. (Or use a blender/food processor – remove the small cap from the top to leave a hole and cover with a folded tea towel, to prevent the soup spraying out.) Serve hot, sprinkled with the croutons and a few rosemary leaves.