Spicy Pyjama Tomato Soup with Halloumi Croutons

Start by making the basil oil. Bring a small pot of water to the boil over a medium heat and add in the fresh basil leaves. Cook for about 15 seconds, then transfer the basil to a bowl of ice water to chill, and wring out the excess water.

Transfer the basil to a high-speed blender with 250ml olive oil and blend on high for about 4 mins, then strain into a bowl through a cheesecloth. Let this happen slowly; do not push it down.

Transfer the basil oil to a glass jar or container and set aside. (It will last for 1-2 weeks in the fridge and can be used for frying eggs, salad dressings, as a soup drizzle, etc.)

For the soup, melt the butter in a large pot set over a medium heat. Peel and thinly slice the onion and garlic, then add to the pot and sauté on medium heat for 10-15 mins, until golden and aromatic.

Stir in the tomato purée and chilli jam, letting them caramelise for a few mins for extra flavour, then add the tinned tomatoes, breaking them apart with a spoon. Slice the red chilli and add to the pot.

Pour in the vegetable stock bit by bit, adjusting for your desired thickness, then simmer the soup gently for 5 more mins to let the flavours meld.

Stir in the cream and remove the sliced red chilli, if you don’t want it too spicy. Blend the soup until velvety smooth. Season with salt and black pepper to taste.

Cut the halloumi into your desired shape using cookie cutters. Heat some olive oil in a large pan then fry the halloumi pieces for a few mins on each side until golden and crispy.

To serve, ladle the warm tomato soup into bowls. Drizzle with cream and a spoonful of homemade basil oil. Top with halloumi croutons for a delicious finish!