Step 1

Preheat oven to 180°C fan-forced. Tear bread into 3cm pieces and place in a bowl. Drizzle over oil and toss to coat. Place on a paper-lined tray and bake 15 minutes or until golden. Set aside.

Step 2

To make the soup, place the tomatoes, basil and garlic in a food processor and whiz until finely processed, then pass though a fine sieve into a saucepan (the sieve should catch the basil leaves).

Step 3

Add sugar, vinegar, Worcestershire sauce and Tabasco to the pan. Season to taste and bring to a simmer over medium heat. Cook 10 minutes for flavours to infuse.

Step 4

For the herbed cream cheese, combine all the ingredients in a bowl, and season to taste. Dip the croutons in the cream cheese.

Step 5

Serve soup with the cream cheese croutons and top with micro rocket and freshly cracked pepper.