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    You will need

    1 onion, cut into wedges

    1 carrot, diced or sliced

    1 stalk celery, sliced

    6 vine tomatoes, cut into wedges

    1 large red pepper, cut into chunks

    1 clove garlic, skin left on

    1/2 tsp dried oregano

    good pinch black pepper

    1 tbs olive oil

    350ml tomato passata

    1 vegetable stock cube (check it's gluten free) made up with 1 litre boiling water

    4 slices Warburtons Gluten Free White Toastie

    4 handfuls grated cheese (we like a mix of red cheddar and mozzarella or Lancashire)

    Black pepper

    Sour cream

    Fresh parsley

    Make with

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    Make it

    1 hour | Serves 4-5

    Have a go at making this delicious soup if you are looking for something filled with flavour. Add in our tasty cheesy toasts for that extra something!

    If you don't have time to make your own soup, you can always jazz up a pre-made one with these delicious, giant, cheesy croutons - made with our thick-sliced, gluten free Toastie (or our standard Warburtons Toastie if you prefer!)

    1. Preheat the oven to 160ºC fan/180ºC conventional/ Gas 4
    2. Place the onion, carrot, celery, fresh tomato and red pepper onto a roasting tin or tray. Smash the garlic with the side of a large knife blade and add to the vegetables, unpeeled. Add the oregano and season with black pepper then drizzle with the oil.
    3. Roast in the oven for about 45 minutes, stirring half way through.
    4. Squeeze the garlic out of its skin and discard the skin Leave to cool for a few minutes
    5. Transfer all the roasted vegetables to a food processor or blender and whizz to a fairly smooth pulp. Add to a large pan and stir in the passata and vegetable stock. Simmer for 5-10 minutes and check the seasoning.
    6. When the soup is almost ready, preheat the grill and toast the bread on one side. Turn over and add the cheese then return to a medium grill and cook until the cheese is melted, golden and bubbly. Cut in half
    7. Ladle the soup into warmed bowls and add a swirl of sour cream. Scatter over some chopped parsley and a grind of black pepper and serve with the toasts on the side for dipping.