Simon Rimmer served up the best ever tomato soup with grilled cheese fingers on Sunday Brunch.

The ingredients are: 600g ripe plum tomatoes, 30ml olive oil, 15g sea salt, 400g tin chopped tomatoes, 50g tomato puree, 10g sugar, 1 diced onion, 1 diced carrot, 2 cloves garlic, 1 stick celery, 600ml veg stock, 15ml red wine vinegar, 75ml cream, 4 thick cut slices of bloomer, 250g grated mature cheddar, 50g finely grated Gruyere, 1 egg and 15g dijon.

See more recipes from Simon in his book titled: The Accidental Vegetarian: Delicious food without meat available from Amazon now.