Heat oven to 200C/180C fan/gas 6.
Make up the bread mix following pack
instructions, then roll out to a 30 x 40cm
rectangle. Spread over 75g of the garlic
butter and half the oregano, then sprinkle
the cheese and roll up like a Swiss roll.
Cut into 8 even slices and transfer to a
well-greased round 23cm tin and arrange
7 round the outside, 1 in the middle.
Brush with any leftover butter. Cover with
oiled cling film and leave in a warm place
to puff up while you make the soup. Once
doubled in size, bake bread for 25-30 mins.
Heat the remaining garlic butter in a
pan until foaming. Add the onion and
carrot, and cook until softened. Pour in
the tomatoes, crumble over the stock
cube, add the remaining oregano and
simmer for about 20 mins, then stir in the
crème fraîche. Blend and season – it may
need a pinch of sugar if it tastes slightly
acidic. Add enough boiling water for a
good soup consistency and keep on
a gentle heat until the bread is done.