Heat oil in a large saucepan over medium heat. Add the bacon, onion, celery and carrot. Cook, stirring occasionally, for 6 minutes or until soft. Add the garlic and chilli and cook, stirring, for 1 minute or until aromatic

Add the tomato and water. Bring to the boil. Reduce heat to low. Simmer, stirring occasionally, for 25 minutes. Set aside to cool slightly

Meanwhile, preheat oven to 200°C. Combine extra garlic and oil in a bowl. Brush both sides of bread with mixture. Break into pieces. Bake for 10 minutes or until crisp

Place half the soup in a blender and blend until smooth. Transfer to a clean saucepan. Repeat with the remaining soup. Stir over low heat until heated through. Ladle soup among serving bowls. Top with garlic croutons and basil