Directions
- 1Place cherry tomatoes, quartered red bell pepper, diced potatoes, halved onion, garlic heads, and rosemary in a baking dish.
- 2Drizzle with olive oil, salt, pepper, and chili flakes.
- 3Bake the vegetables until tender.
- 4Make a cheese sandwich with Emmental cheese in a bun.
- 5Toast the sandwich until the cheese melts.
- 6Remove the roasted vegetables from the oven and transfer them to a bowl.
- 7Add parsley and blend until smooth.
- 8Season the soup with additional salt, pepper, chili flakes, and olive oil to taste.
- 9Serve the soup and enjoy with toasted cheese sandwich.
Ingredients
- 300 g cherry tomatoes
- 1 red bell pepper
- 3 small potatoes
- 1 onion
- 2 heads of garlic
- 2 fresh rosemary sprigs
- 3 tbsp olive oil
- 0 salt
- 0 black pepper
- 0 chili flakes
- 3 tbsp fresh parsley
- 300 ml water or vegetable stock
- 200 ml heavy cream
- 1 bun or bread
- 50 g Emmental cheese
Equipment
ovenblendersandwich maker
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