600 g Tomatoes halved lengthwise

Salt and Pepper to taste

10 tbsp Delicio Chili Garlic Hot Sauce

5 tbsp Olive Oil

2 tbsp Garlic diced

2 tbsp Fresh Basil chopped

1 tbsp oregano dried

6 cups Vegetable Stock

8 (1/4 inch thick) slices French Baguette

Preheat oven to 180°C. Place tomatoes, cut side up, on large baking sheet.

Sprinkle with salt and pepper.

Drizzle tomatoes with chili garlic hot sauce and olive oil.

Roast until tomatoes are brown and tender.

Cool slightly.

Transfer tomatoes and any accumulated juices to food processor, process until slightly chunky.

Heat oil in large pot over medium high heat.

Add garlic and sauté until fragrant.

Stir in tomatoes, fresh basil and dried crushed oregano.

Add vegetable stock; bring to boil.

Reduce heat and simmer uncovered until soup thickens slightly.

Remove from heat and strain well.

Stir in chili garlic hot sauce. Season to taste with salt and pepper.

Meanwhile, preheat broiler.

Brush both sides of baguette slices with Chili Garlic hot sauces.

Transfer to large baking sheet.

Broil croutons until golden.

Serve with soup.