Creamy Roasted Tomato & Basil Soup (Vegan)

• Preheat oven to 200C/400F.
• Place tomatoes and garlic onto a large roasting tray, coat with a generous lug of olive oil and salt and pepper. To preserve flavour, I like to roast garlic cloves unpeeled and the tomatoes whole on the vine and remove the vine/skin after.
• Roast for 25-30 minutes until the tomatoes are bursting and blistered.
• While the tomatoes are roasting, caramelise onion. In a large pot, heat butter with a small lug of olive oil over low-medium heat. Add sliced onion and stir to coat, then leave to brown and caramelise, stirring occasionally every 5 minutes or so they don't burn. Once the onions are a deep golden colour (about 20 minutes), take them off the heat.
• Once the vegetables are done roasting, remove the vine and peel the garlic cloves, and add to the pot with the onions. Pour in vegetable stock. Blitz until smooth with a handheld immersion blender.
• Bring the soup to a simmer over medium heat for 10 minutes, then turn off heat and stir through coconut cream.
• Serve with a grilled cheese sandwich or chunky buttery croutons.

Buttery croutons (to serve, optional)

• Chop slices of bread into large crouton size chunks.
• Heat butter in small sucepan over medium-high heat until it begins to brown slightly (about 1 minute). Transfer to a medium size mixing bowl.
• Add olive oil to the pan and heat for 20 seconds before adding the bread. Stir until the bread pieces are browned, about 5 minutes. Add the bread to the bowl with the browned butter, season with salt and stir to coat.