Tomato Soup with Cheesy Croutons

Prep the veg: wash the peppers and seed them, trim the tough stems off the tomatoes.

Cut all the vegetables into quarters (except the garlic), arrange on a baking sheet, drizzle with olive oil, season with salt, and add herbs.

Slice off the top of the garlic head, wrap it in foil with a drizzle of oil, and place it on the tray with the rest of the vegetables.

Roast in a preheated oven at 180°C (350°F) for about an hour, until the peppers are tender.

Transfer the vegetables to a blender and puree until smooth (an immersion blender works too).

Balance the acidity with a touch of sugar and add spices.

Pour in the cream and blend once more.

Transfer the soup to a pot, bring to a boil, and simmer for another 1–2 minutes.