شوربة طماطم

Arrange the cherry tomatoes in a baking tray, sprinkle dried basil and thyme, then add garlic cloves and olive oil.

Place the tray in the oven at 200°C for 12 minutes until the tomatoes are roasted.

In a pot over the stove, add the vegetable broth cube and hot water, then let it boil for 10 minutes.

Add the roasted tomatoes with garlic to the pot and blend them with an immersion blender until smooth, then let it simmer on low heat

Mix the cooking cream with flour well, then add it to the soup while stirring continuously until it thickens

Cut the bread into rectangular slices as shown in the video

Put the butter in a frying pan on the fire, then add the chopped garlic and wild thyme and stir well until the ingredients are homogeneous

Brush the bread with melted butter mixed with garlic and wild thyme, then sprinkle with Parmesan cheese.

Toast the bread in the oven until golden and crispy

Pour the soup into a serving bowl, place a slice of mozzarella cheese on top

Broil it in the oven until golden, and serve with toasted bread.