- STEP 1
Preheat the oven to 200C/fan 180C. Heat the oil in a ovenproof saucepan on the hob. Fry the onion rings until they are slightly glazed.
- STEP 2
Assemble the soup: Crumble the roquefort cheese over the onion rings, then pour the 2 tins of cubed tomatoes into the saucepan, pour over the vegetable stock and add the herbs. Season with some salt and pepper. Then give the soup a good stir, bring it to the boil and let it simmer for 5 minutes.
- STEP 3
Take the saucepan from the hob, scatter the cubes of bread over the soup and then the cheddar.
- STEP 4
Place the saucepan into the oven for 20 minutes. Serve with some crusty bread.