Ingredients
- 1 small ciabatta loaf, torn into chunks
- 6 tbsp olive oil
- 1 head of fennel, trimmed, quartered and sliced
- 1 red pepper, de-seeded, quartered and sliced
- 2 cloves of garlic, peeled and sliced
- 1 tsp smoked paprika
- 500ml chicken or vegetable stock
- 2 pieces of orange peel
- Some fresh basil
- 1 tsp honey
- 250g baby plum or cherry tomatoes halved
- Salt and pepper
- 50g Parmesan shavings
1 Preheat your oven to 185 degrees.
2 Drizzle a little of the olive oil over the bread and roast it for 12-15 minutes until golden and crisp.
3 Meanwhile sweat the fennel, pepper and garlic in the remaining olive oil over a gentle heat for 15 minutes or so, until soft and sweet.
4 Add the smoked paprika, cook for three more minutes, then add the stock, orange peel and basil stalks.
5 Bring to a simmer and cook for five minutes before adding the tomatoes, honey, salt and pepper.
6 Remove the basil stalks.
7 Scatter the bread into warm bowls then ladle the soup over the top along with the Parmesan and fresh basil.
