Step 1

Add 1 tbsp rapeseed oil to a large saucepan set over a medium heat and gently cook 1 roughly chopped large red onion, 2 chopped garlic cloves and 1-2 roughly chopped medium red and/or green chillies for 3-4 minutes, stirring occasionally until soft.

Step 2

Add 250g roughly chopped ripe tomatoes (or plum or cherry tomatoes), ½ tbsp tomato purée and 1 litre vegetable stock then bring to the boil. Season and simmer gently for about 30 minutes.

Step 3

Meanwhile, heat 2 tbsp rapeseed or olive oil for the garnish in a frying pan and cook 2 slices of sourdough or bloomer, cut into rough 1cm cubes, until golden, 3-4 minutes, stirring as they cook.

Step 4

Add a knob of butter towards the end, continue frying until it has melted, then transfer the croutons to a plate lined with kitchen paper and season.

Step 5

Once the soup has finished simmering, add 120g whole cherry tomatoes, remove from the heat and whizz in a blender until smooth. Strain through a fine-meshed sieve and, if necessary, re-season.

Step 6

Serve hot or cold, garnished with 12 cherry tomatoes, a handful of oregano or marjoram leaves and the croutons, and a drizzle of olive oil.