Directions
- 1Preheat oven and roast cherry tomatoes, garlic bulbs, onion slices, potatoes and red bell pepper with olive oil and rosemary sprigs.
- 2Grate cheddar cheese over two slices of bread.
- 3Grill the cheese sandwich using a sandwich press.
- 4Blend the roasted vegetables together using an immersion blender.
- 5Season the soup with red pepper flakes and parsley.
- 6Serve the roasted vegetable soup with a grilled cheese sandwich.
Ingredients
- 20 cherry tomatoes
- 2 garlic bulbs
- 1 onion
- 1 red bell pepper
- 3 potatoes
- 2 rosemary sprigs
- 1 tablespoon olive oil
- 2 slices bread
- 1 cup cheddar cheese
- 1 pinch red pepper flakes
- 1 handful parsley
Equipment
ovenbaking dishgratersandwich pressimmersion blender
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