We’re officially entering our soup phase and we couldn’t be happier. Ingredients: 1 tbsp olive oil 500g tomatoes 1 red onion 1 red pepper 1 bulb of garlic 1 tsp dried rosemary, thyme and sage Large pinch of salt and pepper 4 Wasa Sourdough 1 tbsp vegan butter 1 sun-dried tomato (we use the ones in anti-pasti jars) 1 tbsp freshly chopped basil 1 clove of the roasted garlic bulb Method: Start by preheating the oven to 200oC (fan) In a large roasting dish add the tomatoes, quartered red onion, pepper, dried herbs, olive oil, salt and pepper and toss to make sure everything is coated Wrap the head of garlic in a little tin foil with a drizzle of olive oil and place in the middle, add the roasting tray to the oven and leave for 35 minutes Prepare the vegan butter by chopping the sun-dried tomato and basil, mix with the butter Once the veg has roasted, add to a blender with 100ml water, remember to save a bulb of that roasted garlic for the butter, then squeeze the rest into the blender, blitz until smooth Spread the garlic butter over the Sourdough Wasa Crispbreads, then place in the oven for around 7 minutes Serve the soup piping hot, then crumble over the crispy croutons Garnish with pepper and olive oil and enjoy