Tomato bread soup

Start the soup base; in a large pot, heat a splash of olive oil or water over medium heat. Add the chopped onion and red chilli flakes. Sauté for about 5 minutes until soft and translucent. Stir in the chopped garlic and rosemary, and cook for 1 more minute until fragrant.

Add tomatoes and stock; crush the whole tomatoes with your hands or a spoon and add them to the pot. Pour in the vegetable stock and add the bay leaf. Bring to a gentle simmer, cover slightly, and cook on low for 25 minutes. Season to taste with salt and pepper.

Prepare the bread (bruschetta style): 

• Lightly brush bread with olive oil and sprinkle with sea salt. (Optional if keeping it low-fat)
• Rub each slice with the whole garlic clove while still warm, then tear or cut into chunks.
• Toast/fry/bake the Albany brown bread crouton chunks on a griddle pan, toaster, or dry frying pan until crisp and slightly golden
• Stir croutons into the soup.
• Cover the pot and let sit for 10 minutes.
• The bread will absorb the broth and turn soft and dumpling-like.
• Spoon the soup into bowls and garnish with chopped parsley/basil and extra chilli flakes if you like a bit of heat.