Slice tomatoes into quarters, then transfer to a large baking tray. Chop off the pointy end of garlic bulb, revealing the flesh of garlic cloves, wrap with tin foil and drizzle 1/2 tsp of olive oil, before adding to baking tray. Drizzle tomatoes with tbsp of olive oil and add a pinch of seasoning. Bake for 20 mins.

Remove tray from oven and add red chilli and onions. Drizzle red chilli and onions with tbsp of olive oil, then bake for 20-25 mins.

Add all roasted veg to a large, deep pan or saucepan, removing stem from red chilli and setting garlic aside to cool. Add veg stock and oregano to pan, stir and then bring pan to a rapid simmer. Once garlic is cooled, squeeze flesh out of the garlic cloves and add to pan. Stir to combine once more and simmer for 30 mins.

Once simmered, transfer to a blender and blitz until smooth. Add slice of bread and tomato puree and blend once more whilst adding 1/2 tbsp of olive oil to emulsify soup. You can transfer soup back to pan at this point to keep warm or serve immediately, but taste for seasoning before serving either way.

Meanwhile, to make toasties, preheat a non-stick pan on medium heat and add a splash of olive oil, before spreading light mayonnaise between one side of each slice of sourdough. Frying one toastie at a time, place bottom slice in pan, with light mayonnaise facing downwards, then add cheese slices, followed by top slice. After 2-3 mins of frying, flip and fry the other side until golden brown. Repeat for remaining toastie.

Ladle soup into large bowls, then add chicken slices (optional) and garnish with basil leaves and single cream. Add Grilled Cheese Croutons to soup and enjoy!