Tarragon Tomato Soup And Croutons - cooking recipe

Ingredients

1/2 cup extra virgin olive oil
2 None large onions, finely chopped
4 cloves garlic, minced
3 1/4 lb tomatoes, roughly chopped
4 cups chicken stock
1 bunch fresh tarragon, roughly chopped, plus extra to serve
1 None lemon, zested
1/4 tsp dried chili flakes
7 oz ciabatta, roughly torn
8.75 oz cherry tomatoes, chopped, to serve

Preparation

Heat 2 tbsp oil in a pan over medium heat. Cook onions and garlic for 5 mins, until softened. Add tomatoes and cook for 5 mins, until softened. Add stock, tarragon, lemon zest and chili flakes. Reduce heat to low, cover and cook, stirring occasionally, for 30 mins, until reduced slightly.
Meanwhile, preheat oven to 400\u00b0F. Toss bread in remaining oil then toast for 15 mins, until golden brown.
Ladle soup into bowls. Season and top with croutons, cherry tomatoes and extra tarragon.