شوربة الطماطم

Close the bread slices and toast them in a pan until golden and the cheese melts.

Garnish with a spoon of sour cream and fresh basil or mint leaves.

Serve the soup hot in bowls.

Stir, taste, adjust seasoning, and let simmer on low heat for 10 minutes.

Add 1 tablespoon of sugar and a pinch of basil, thyme, or Italian seasoning.

Season with salt and black pepper, stir well, and simmer over low heat.

Add the chicken stock to the blended mixture.

Blend with a hand blender until smooth.

Transfer the roasted vegetables and their juices into a deep bowl.

Wash the tomatoes well, remove the stems, and cut them into quarters.

Place cheese slices on top of the bread.

Spread the garlic-butter mixture on the bread slices.

Mix the butter with minced garlic, parsley, and a small pinch of salt, then melt slightly in the microwave.

Finely chop the parsley.

Place the tray in the oven at 200°C for 30 minutes to 45 minutes, until the vegetables are roasted, wilted, and browned.

Drizzle the vegetables with olive oil, salt, and black pepper.

Place all vegetables on a baking tray lined with parchment paper.

Cut the red bell pepper, potato, and onion into medium pieces.