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1
Firstly, preheat oven to 200 degrees celcius/400 fahrenheit.
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2
Prepare the roast tomatoes, capsicum and garlic by mixing 1/2 of the olive oil stated above with 1 tsp of Italian herbs.
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3
Coat everything well.
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4
Transfer to a aluminum foiled baking tray, spread all the ingredients evenly in a single layer and ensure capsicum skins are facing upwards to prevent interior from burning and bake for 45 minute.
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5
In a large pot, add the rest of the olive oil and butter.
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6
Cook onions until soft.
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7
Add in chilli flakes, coriander and spinach.
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8
Season with salt and pepper.
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9
Cook for 5 - 8 min or until onions are soft and browned slightly but not burnt.
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10
Add in 1/2 a can of tomatoes.
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11
Stir for another 10min or so to allow ingredients to blend and permeate.
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12
Add in chicken stock and cover.
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13
Stir occasionally.
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14
Let it reach to a soft boil.
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15
Once tomatoes, capsicums and garlic in the oven has been baked, remove from oven and set aside to cool for 10min.
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16
Now pop out heads of garlic from the halved garlic, pop into blender together with tomatoes and capsicums with a good pinch of salt and pepper and pulse until slightly chunky.
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17
Take mixture and pour into soup.
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18
Stir well.
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19
Cover and let cook for another 10 - 15 minute.
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20
(For Cheese Sandwiches) On a large grill, toast slices of bread until light brown.
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21
Add cheese, crack of salt and pepper, and grill until golden brown.
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22
Press toast slices cheese facing together and flip to other side to grill the whites brown.
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23
Or if you have a sandwich press, just make a regular cheese sandwich and press.
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24
Slice into fingers.
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25
Serve with Tomato soup.
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26
Garnish tomato soup with a dollop of cream, sour cream or yoghurt.
