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These lip-smacking cigars with their stringy melted cheese centres are best served straight from the pan with a bowl of hot soup – the perfect comfort food for a chilly evening.
1. Heat the oil in a pot and slowly sauté the onion, carrot and celery for about 10 minutes until glossy. Fry for another minute or two until they start to brown. Stir in the rest of the soup ingredients (except the basil) and season with salt and freshly ground black pepper. Simmer gently for 10 minutes.
2. Using a stick blender, blend half (if you like a little texture) or all (if you prefer it smooth) of the soup. Simmer for a little longer, while you make the bread cigars.
