Provencal Garlic Soup

Preheat the oven to 190°C (170°C fan). Slice the tops off the 3 whole garlic heads to expose the cloves, drizzle with 1 tbsp olive oil, season with a pinch of salt, and wrap tightly in foil. Slice the 6 additional cloves thinly and set aside. Finely dice the onion, celery and fennel. Crush the saffron threads between your fingers into a small bowl and pour over 3 tbsp of the warm stock to bloom.

Place the foil-wrapped garlic on a baking tray and roast for 45 minutes, until the cloves are completely soft and golden when squeezed.

Remove and allow to cool enough to handle, then squeeze all the caramelised garlic from the skins into a small bowl and mash to a paste with a fork.

Warm 2 tbsp olive oil in a large heavy-based saucepan or Dutch oven over medium heat. Add the onion, celery and fennel with 1 tsp salt and cook, stirring occasionally, for 10 minutes until softened and beginning to turn golden at the edges.

Add the sliced raw garlic and paprika to the pot and cook, stirring constantly, for 2 minutes until fragrant and the garlic is just turning translucent.

Pour in the vermouth and stir to deglaze the pan, scraping up any caramelised bits, and cook for 1 minute until the liquid has almost fully evaporated.

Add the crushed tomatoes and cook, stirring occasionally, for 5 minutes until the mixture is thick and jammy and the tomatoes have darkened slightly.

Add the roasted garlic paste, the remaining warm vegetable stock, the bloomed saffron with its liquid, thyme, rosemary and bay leaves. Bring to a gentle simmer and cook uncovered for 20 minutes until the broth is fragrant and slightly reduced.

Remove and discard the thyme sprigs, rosemary sprig and bay leaves. Use a ladle to transfer roughly one-third of the soup to a blender and blend until completely smooth, then stir back into the pot. Add the white wine vinegar, taste, and adjust seasoning.

Brush the sourdough slices on both sides with the remaining 1 tbsp olive oil and toast in a hot dry skillet over medium-high heat for 2 minutes per side until deeply golden and crisp.

Stir together the chopped parsley, torn basil, reserved fennel fronds and a generous drizzle of extra-virgin olive oil in a small bowl to make the finishing herb oil. Ladle the soup into warmed bowls, lay a crouton across each bowl, and spoon the herb oil over the top.