Roasted Tomato Soup with Tofoo Croutons

Do this stuff

Preheat the oven to 220°C/200°C fan.
Cut the vine tomatoes in half and place on a baking tray. Drizzle with olive oil and sprinkle with salt then roast in the oven for 30 minutes until caramelised.
Chop the onion and garlic and place in a deep saucepan with a glug of olive oil then fry until softened.
Add the tomato puree and cook for a couple of minutes on a medium heat, stirring continuously.
Add the plum tomatoes and vegetable stock and simmer on a low heat until the vine tomatoes are ready.
Once the vine tomatoes are ready place in the pan with a handful of chopped basil and the cream cheese.
Season to taste with salt and pepper then blitz to a smooth soup with a hand blender.
Keep warm whilst you make the Tofoo croutons.
Heat a deep frying pan and fill with 1.5 inches vegetable oil.
Cut the Tofoo into small cubes then coat with cornflour. Shallow fry in the oil then place on a piece of kitchen paper to drain.
To make the basil oil dressing, place the remaining basil leaves and 100ml olive oil in a small food processor and blitz until smooth. Season with salt to taste.
Toss the Tofoo croutons in the basil oil then serve on top of the warm soup.