Instructions: Place the tomatoes, garlic, thyme, onion, carrot, bacon and olive oil into a preheated oven and roast off for approximately 25 minutes. Carefully remove from the oven and pour the contents into a soup pan.

Add hot chicken stock, tomato puree and basil and stir thoroughly. Crushing the tomatoes with a spoon to help release the sweet juices. Bring to the boil then simmer for a further 20 minutes.

Pass through a fine sieve using a ladle extracting all the flavour. Reheat and adjust the consistency and flavour.

Serve with a reduced squirt of balsamic vinegar and double cream.

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