In a baking pan, add the baby plum tomatoes, red onion, and two garlic cloves. Add 2 tbsp of extra virgin olive oil and 1 tsp balsamic vinegar and coat all the tomatoes evenly.

Roast on 180°C for about 45 minutes or until the tomatoes are wrinkly and have released their juices.

Pour the tomatoes, red onion, garlic cloves, and all the juices into a high-speed blender, add about half of the vegetable stock.

Blend until smooth.

Pour the blended tomatoes into a large pot, add the remaining vegetable stock, 1 tbsp soy sauce, 1 tbsp maple syrup and season with salt and pepper to taste.

Allow simmering for approximately 10 minutes while you prepare the croutons.

Prepare two slices of sourdough bread, 2 tbsp of olive oil, 1 tbsp of fresh parsley and 1 garlic clove.

Cut the bread into bite-sized cubes, pour over the olive oil and add the garlic clove and fresh parsley.

Mix well and transfer to a frying pan and fry on low-medium heat until crispy and golden.

Serve the soup with a splash of coconut cream, a few crispy croutons and fresh parsley.