Roasted vegetable soup

Coarsely chop the tomatoes, bell pepper and onion. Place them in a baking dish, add the garlic in its peel, drizzle with olive oil, season with salt and a little sugar, and bake at 190C / 375F for 35 to 40 minutes.

Transfer the roasted vegetables and their juices to a blender, peel the roasted garlic and add it, then blend until smooth and pass through a sieve. Stir in the heated cream and add a little water or broth if the soup is too thick.

Finish the soup with a little olive oil and cream if desired, sprinkle with herbs, and serve with a cheese sandwich for dipping.