Tomato Soup with Cheese Toasty Fingers

In a deep dish over a medium heat, fry the onions and garlic in olive oil until soft and golden.

Add the oregano and fry for a further 1 minute. Reduce the heat to low and add the tomatoes, stock, basil, parmesan, chilli flakes and brown sugar. Simmer for 30–45 minutes until reduced and thickened. Either with a regular blender or stick blender, blitz soup until smooth. Season with salt and pepper. 

Melt a large knob of butter in a cast iron pan over a medium heat. Place a piece of sourdough in the pan and layer with slices of cheese and another piece of bread. Fry on both sides until golden brown. Continue with remaining toasties. Cut into fingers just before serving.