4 tablespoons St Helen's Farm natural goats' yoghurt
20g fresh basil
12 thin slices of ciabatta
100g St Helen's Farm goats' cheese, grated
Method Prep:20min › Cook:40min › Ready in:1hr
Pre-heat the oven to 190 C / gas 5.
Place the tomatoes flesh side up onto a baking tray with the red onion. Sprinkle over the chilli, garlic, balsamic vinegar, drizzle over the melted butter and season. Roast for about 30 minutes until the tomatoes are soft and nicely browned.
In a large pan heat 1 tablespoon of olive oil and gently fry the celery and carrot until soft but not coloured. Now pour in the roasted tomatoes with all the juices from the tray, the vegetable stock, basil, sugar and tomato puree and bring to a simmer.
Blend the soup until smooth and transfer back to the pan. Then add the haricot beans and season.
To make the croutons place the ciabatta onto a baking tray, drizzle over the olive oil and top each slice with a little goats’ cheese and bake until golden.
Serve the soup with a swirl of goats’ yogurt, croutons and a little extra chopped fresh basil.