Bacon & Onion Creamy Tomato Soup

• Meanwhile, thinly slice brown onion (see ingredients). • In a large saucepan, heat a drizzle of olive oil over medium-high heat. • Cook diced bacon and onion, stirring and breaking up with a spoon, until golden, 5-6 minutes. Transfer to a bowl and set aside.

• Finely chop garlic. • Slice bake-at-home ciabatta in half lengthways. • In a small heatproof bowl, microwave garlic and the butter in 10 second bursts, until melted and fragrant. Season with salt and pepper. • Brush garlic butter over cut sides of ciabatta and place on a second lined oven tray. Bake until heated through, 5 minutes.

• Meanwhile, return saucepan to medium-high heat. • Add passata, tomato & herb seasoning, the brown sugar and water and cook, stirring until smooth. Bring to the boil. Reduce heat to medium and simmer until slightly reduced, 2-3 minutes.

• To saucepan, stir through light cooking cream, baby spinach leaves and roast veggies until wilted and combined, 1 minute. • Season with pepper.