Bright zucchini soup

Put the contents of the bag of soup with the water in a pan. Bring the soup to the boil while stirring with a whisk. Turn the heat down.

Cut the zucchini into half slices. Add the soup vegetable and zucchini. Let the soup with the lid tilted gently on the pan for 10 minutes.

Meanwhile, heat the grill pan. Roast the bread on both sides until golden brown and crispy. Put the bread on a plate.

Puree the tomatoes in a tall container with the hand blender. Spread the bread thinly with the tomato tapenade and top with the cheese and rocket.

Spoon the soup into bowls and serve with the bread.