Creamy Roasted Cherry Tomato & Red Pepper Soup

28 mins
Serves 1
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Directions

  1. 1Place cherry tomatoes, quartered red bell pepper, diced potatoes, halved onion, garlic heads, and rosemary in a baking dish.
  2. 2Place cherry tomatoes, quartered red bell pepper, diced potatoes, halved onion, garlic heads, and rosemary in a baking dish.
  3. 3Place cherry tomatoes, quartered red bell pepper, diced potatoes, halved onion, garlic heads, and rosemary in a baking dish.
  4. 4Drizzle with olive oil, salt, pepper, and chili flakes.
  5. 5Drizzle with olive oil, salt, pepper, and chili flakes.
  6. 6Drizzle with olive oil, salt, pepper, and chili flakes.
  7. 7Bake the vegetables until tender.
  8. 8Bake the vegetables until tender.
  9. 9Bake the vegetables until tender.
  10. 10Make a cheese sandwich with Emmental cheese in a bun.
  11. 11Make a cheese sandwich with Emmental cheese in a bun.
  12. 12Make a cheese sandwich with Emmental cheese in a bun.
  13. 13Toast the sandwich until the cheese melts.
  14. 14Toast the sandwich until the cheese melts.
  15. 15Toast the sandwich until the cheese melts.
  16. 16Remove the roasted vegetables from the oven and transfer them to a bowl.
  17. 17Remove the roasted vegetables from the oven and transfer them to a bowl.
  18. 18Remove the roasted vegetables from the oven and transfer them to a bowl.
  19. 19Add parsley and blend until smooth.
  20. 20Add parsley and blend until smooth.
  21. 21Add parsley and blend until smooth.
  22. 22Season the soup with additional salt, pepper, chili flakes, and olive oil to taste.
  23. 23Season the soup with additional salt, pepper, chili flakes, and olive oil to taste.
  24. 24Season the soup with additional salt, pepper, chili flakes, and olive oil to taste.
  25. 25Serve the soup and enjoy with toasted cheese sandwich.
  26. 26Serve the soup and enjoy with toasted cheese sandwich.
  27. 27Serve the soup and enjoy with toasted cheese sandwich.

Ingredients

  • 300 g cherry tomatoes
  • 300 g cherry tomatoes
  • 300 g cherry tomatoes
  • 1 red bell pepper
  • 1 red bell pepper
  • 1 red bell pepper
  • 3 small potatoes
  • 3 small potatoes
  • 3 small potatoes
  • 1 onion
  • 1 onion
  • 1 onion
  • 2 heads of garlic
  • 2 heads of garlic
  • 2 heads of garlic
  • 2 fresh rosemary sprigs
  • 2 fresh rosemary sprigs
  • 2 fresh rosemary sprigs
  • 3 tbsp olive oil
  • 3 tbsp olive oil
  • 3 tbsp olive oil
  • 0 salt
  • 0 salt
  • 0 salt
  • 0 black pepper
  • 0 black pepper
  • 0 black pepper
  • 0 chili flakes
  • 0 chili flakes
  • 0 chili flakes
  • 3 tbsp fresh parsley
  • 3 tbsp fresh parsley
  • 3 tbsp fresh parsley
  • 300 ml water or vegetable stock
  • 300 ml water or vegetable stock
  • 300 ml water or vegetable stock
  • 200 ml heavy cream
  • 200 ml heavy cream
  • 200 ml heavy cream
  • 1 bun or bread
  • 1 bun or bread
  • 1 bun or bread
  • 50 g Emmental cheese
  • 50 g Emmental cheese
  • 50 g Emmental cheese

Equipment

ovenblendersandwich maker