Creamy Tomato Soup with Mini Bell Pepper and Cheese Bread

1.Preheat the oven to 400°F (200°C).

2.Cut the tomatoes in half and place them on a baking sheet. Add the onion (cut into chunks) and garlic cloves to the baking sheet. Drizzle with olive oil and season with salt and pepper. Roast in the oven for 20 minutes until the tomatoes are soft and slightly charred.

3.In a large pot, heat some olive oil over medium heat. Add the roasted tomatoes, onion, and garlic (peeled), along with vegetable broth. Simmer for 10 minutes.

4.Blend the soup until smooth using an immersion blender or a regular blender. Return the soup to the pot.

5.Stir in heavy cream and season with salt and pepper to taste. Keep warm on low heat.

6.Slice the mini bell peppers in half lengthwise, remove the seeds, and place them on a baking sheet. Roast them in the oven for 10-15 minutes until slightly charred and tender.

7.In a small bowl, mix the cream cheese with a bit of salt and pepper. Spread the cream cheese mixture on the slices of bread and sprinkle shredded cheese on top. Place the bread slices on a baking sheet and toast in the oven until the cheese is melted and bubbly, about 5-7 minutes.

8.Serve the creamy tomato soup in bowls, garnished with a swirl of cream or a sprinkle of cheese. Accompany with the roasted mini bell peppers and cheese bread slices. Enjoy!