Place vine ripened tomatoes, cherry tomatoes and garlic cloves into a baking dish and drizzle with around 2 tbsp extra virgin olive oil. Season with salt & pepper and place into the oven to roast for 30 minutes. After 30 minutes remove from the oven.
While the tomatoes are roasting, prepare the croutons. Add cubed bread to a baking dish and drizzle with 1 tbsp olive oil. Season with salt & pepper and toss to coat evenly. Set aside until tomatoes are finished roasting.
Once tomatoes are finished, place the croutons straight into the oven and roast for 15 minutes.
Add 1 tbsp olive oil to a large casserole pan and bring to a medium heat. Add the onions, celery and carrot and sauté until the onions are translucent and slightly caramelised.
Add the vegetable stock and roasted tomatoes and garlic to the pan and bring to a simmer for 5 minutes.
Stir through the basil and Pure Harvest Nut Bliss Milk. Carefully transfer to a blender or use a stick blender to puree until smooth and creamy.
Serve soup in bowls topped with extra fresh basil and crispy croutons.