Roasted tomato soup with cheesy bread - Rebecca Wilson

Ingredients

• 60 minutes
• 365g of self raising flour
• 1/2 teaspoon of bicarbonate of soda
• 1 tsp of mustard powder
• 1/2 tsp of mixed dried herbs
• 130g of grated cheddar, plus extra for on top (*Vegan cheese)
• 300ml of buttermilk (or stir 1tbsp of lemon juice into 300ml of milk and set aside for 5 mins before using – can sub the milk for soy milk to make DF*)
• Approx 14 salad tomatoes
• 1 tsp each dried thyme & oregano
• Black pepper
• 4/5 garlic cloves peeled
• 1 tbsp garlic infused oil
• 1 low salt veg stock cube
• Dairy Free Alternative , Egg Free , Vegan Alternative , Vegetarian