GOOD SEASONING FOR TOMATO SOUP RECIPES

1. Peel and roughly slice the carrots, slice the celery, and peel and roughly chop the onions. Peel and slice the garlic.
2. Heat 2 tablespoons of oil in a large pan over a medium heat, add all the prepped ingredients, then cook with lid ajar for 10 to 15 minutes, or until softened.
3. Crumble the stock cubes into a jug, cover with1.5 litres of boiling water, and stir until dissolved.
4. Add the stock to the veg pan with tinned and fresh whole tomatoes, including the green stalks that may still be attached to some of them (these give an amazing flavour – trust me!).
5. Give it a good stir and bring to the boil, then reduce to a simmer for 10 minutes with the lid on. Meanwhile, pick your basil leaves.
6. Remove the pan from the heat. Season to taste with sea salt and black pepper, then stir through the basil leaves.
7. Using a stick blender or liquidizer, pulse the soup until smooth. Taste and check the seasoning, then serve.

In a large baking tray toss all the vegetables in the oil, seasoning and fajita mix until evenly coated and then arrange them in a single layer on the tray and roast for 20-30 minutes at 180 degress - until they are all cooked through. 

Make croutons by tossing the cubes of bread in a small bowl with 1 tsp of olive oil, 1tbsp fajita seasoning and a good grind of black pepper. Lay onto a small baking tray lined with greaseproof paper, place in the oven when the veggies have 10 minutes left. 

Transfer the roasted veggies to a large saucepan, then add the stock, chickpeas, and 200mls of water - bring to a simmer then blend. 

To serve, portion the soup up between 4 bowls, sprinkle a few croutons some sour cream and a few coriander leaves.