Chop the cherry tomatoes and roughly shred the basil.
Place in a saucepan with 1 tablespoon of the olive oil, over a medium heat, and cook until the tomatoes begin to break down.
Add the tinned tomatoes and 400ml (14fl oz) boiling water to the pan and bring to the boil. Reduce the heat and simmer until the soup reduces and thickens.
Cut the ciabatta bread into bite-sized pieces and add to the soup, along with the remaining 2 tablespoons olive oil.
Season with salt and pepper and garnish with a little fresh basil.
Serve and enjoy
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