Serves 1
Directions
- 1Place sliced tomatoes, cherry tomatoes, sliced red and yellow bell peppers, garlic (wrapped in foil), and sliced onions in a baking dish.
- 2Add rosemary, salt, and black pepper to the vegetables.
- 3Pour olive oil over the vegetables.
- 4Place the baking dish in the oven to roast.
- 5Once roasted, transfer the vegetables to a pot.
- 6Add sun-dried tomatoes to the pot.
- 7Pour vegetable broth into the pot.
- 8Blend the ingredients in the pot until smooth to make the soup.
- 9Slice bread for the cheesy toast.
- 10Place cheese slices between two slices of bread.
- 11Butter the outside of the bread.
- 12Cook the cheesy toast in a frying pan until golden brown and the cheese is melted.
- 13Pour the tomato soup into a bowl.
- 14Drizzle heavy cream on top of the soup.
- 15Garnish with basil and sun-dried tomatoes.
Ingredients
- Tomatoes
- Cherry tomatoes
- Red bell peppers
- Yellow bell peppers
- Garlic
- Onions
- Rosemary
- Salt
- Black pepper
- Olive oil
- Sun-dried tomatoes
- Vegetable broth
- Bread
- Cheese
- Butter
- Heavy cream
- Basil
Equipment
Baking dishOvenPotBlenderCutting boardKnifeFrying panLadleSpatula
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