Ingredients (for 4 servings):
Tomatoes – 800 g, quartered
Sweet bell peppers – 2, quartered
Onion – 1, quartered
Garlic – 1 pc
Rosemary – 2 sprigs
Sun-dried tomatoes – 4–5, chopped
Olive oil – 3–4 tbsp
Vegetable or chicken broth – 700 ml
Bread slices – 8 pcs
Butter – for spreading on bread
Cheese slices – to taste
Cream – 10 ml for garnish
Fresh basil – for garnish
Salt and pepper – to taste
Instructions:
1. Preheat the oven to 200 °C (about 400 °F). Cut all vegetables: tomatoes, bell peppers and onion into quarters. Add the rosemary sprigs on top. Drizzle all vegetables with olive oil. Wrap the garlic cloves in foil.
2. Place the vegetables and wrapped garlic on a baking tray and roast until soft, about 30–40 minutes.
3. Transfer the roasted vegetables to a pot (remove the rosemary). Squeeze in the roasted garlic and add the sun-dried tomatoes.
4. Pour in the broth and blend everything until smooth.
5. Simmer the soup over low heat for 10–15 minutes. Season with salt and pepper to taste.
6. While the soup is cooking, slice the bread and butter both sides. On the sides without butter, place the cheese and fry the toasts on both sides over medium heat, covering the pan so the cheese melts.
7. Ladle the soup into bowls, drizzle with a thin stream of cream, and add pieces of sun-dried tomatoes and fresh basil.
8. Serve the soup with the hot cheese toasts.
Enjoyy!

3 банана
2 яйца
100–120 г сухого творога
150 г овсяной муки / хлопьев
50 г пшеничной муки
1 ч. л. разрыхлителя
щепотка соли
60–80 г шоколадных капель + орехи
25 г протеиновой пудры