Triple Tomato Soup with Poppyseed Croutons

• Heat the olive oil in a soup pot over medium-high heat. Fry the garlic with the paprika for 1 minute.
• Add the tomato, cherry tomatoes and sundried tomatoes, then fry for 2 - 3 minutes.
• Add the stock and bring to the boil, then lower the heat and cook for 10 - 12 minutes, covered.

• Meanwhile, dice the bread into 1cm cubes.
• Heat the sunflower oil in a frying pan over high heat (see Tip).
• Fry the bread for 6 minutes until evenly browned, then remove from the heat.
• Scatter over the oregano and the cheese, then toss well to combine.

Tip: make sure the pan is nice and hot before frying, so as to ensure crispier croutons.