This classic soup slides into your evening with a robust hit of rich, tomatoey flavour for cosy vibes that complement hibernation. Add oven-baked, cheesy croutons and a drizzle of cream and this old favourite transforms into a weeknight work of art.
Preheat oven to 200°C fan-forced. Pick rosemary leaves from their stems and finely chop. Crush garlic. Peel and finely dice onion.
Melt butter in a medium saucepan over medium heat. Add onion and most of the rosemary (reserving some to serve) and cook for 3 minutes or until softened. Add garlic and tomato paste and cook for 30 seconds or until fragrant.
Add tinned tomatoes, stock cube and 400ml water to saucepan and bring to the boil. Reduce heat to medium-low and cook for 15 minutes or until slightly reduced. While soup is cooking, continue with step 4.
Cut garlic bread into 4cm pieces. Place on a lined baking tray and sprinkle with mozzarella. Bake for 8 minutes or until golden and crisp.
Using a stick blender, blend soup until smooth. Stir through most of the cream (reserving a little to serve) and season to taste with salt and pepper.
Divide tomato soup between bowls and drizzle with reserved cream. Top with cheese and garlic croutons and sprinkle with reserved rosemary to serve.