Pizza crust croutons and creamy tomato soup Too often pizza crusts get left to the end when we’re full. Keep those tasty morsels from the bin and turn them into something delicious the next day. Ingredients (serves 2) Leftover pizza crusts or even pizza slices Any garlicky butter from the pizza 7-8 large tomatoes, halved 1 large red onion, quartered 1 bulb of garlic, whole 3 tablespoons of olive oil 2 sprigs of basil, leaves picked 100 millilitres double cream Plenty of salt and pepper A good grating of Parmesan cheese (or another hard cheese or vegan alternative) Method Preheat the oven to 190 celsius. In a baking dish add the tomatoes, onion and garlic to the pan and pour over the oil and heavily season with salt and pepper Bake in the oven for 50-60 minutes. For the croutons tear the pizza crusts up into bitesize croutons and place in a baking tray, douse with garlicky butter or olive oil and mix well. When there’s 20 minutes left on the tomatoes add the croutons to the oven. When the timer goes off remove everything from the oven and carefully decant the tomatoes and onion into something to blend it in. With all the pan juices too. Carefully squeeze the garlic cloves out of their skins and put them into the tomato-y, onion-y mixture and blend using a hand blender or a blender blender. Pour in the cream and basil leaves and blend for one final time. Then pour into a bowl, cover in croutons and cheese and enjoy. This recipe was provided by Poppy Cooks.