Bacon and tomato soup with garlic croutons

Heat oil 2 tsp olive oil in a large saucepan over medium heat. Add the bacon 75g short-cut bacon, finely chopped, onion 1 large red onion, finely chopped, celery 3 celery sticks, trimmed, finely chopped and carrot 2 carrots, peeled, finely chopped. Cook, stirring occasionally, for 6 minutes or until soft. Add the garlic 2 garlic cloves, crushed and chilli 1/2 tsp dried chilli flakes and cook, stirring, for 1 minute or until aromatic.

Add the tomato 3 x 400g cans no-added-salt chopped tomatoes and water 500ml (2 cups) water. Bring to the boil. Reduce heat to low. Simmer, stirring occasionally, for 25 minutes. Set aside to cool slightly.

Meanwhile, preheat oven to 200°C. Combine extra garlic 2 tsp garlic, extra, crushed and oil 2 tsp olive oil, extra in a bowl. Brush both sides of bread 2 slices Burgen Soy-Lin bread with mixture. Break into pieces. Bake for 10 minutes or until crisp.

Place half the soup in a blender and blend until smooth. Transfer to a clean saucepan. Repeat with the remaining soup. Stir over low heat until heated through. Ladle soup among serving bowls. Top with garlic croutons and basil Fresh basil sprigs, to serve.