Roasted tomato soup with sardines and bread croutons

Preparation

Wash the tomatoes, remove the stalks and cut them into quarters; place them on a baking tray along with the halved, deseeded and quartered pepper, the onion cut into 8 wedges, and the garlic cloves. Season with salt and pepper, drizzle with a little oil, and bake at 200°C for approximately 20 minutes. 

Once roasted, remove the garlic cloves and peel them. Place them in a bowl or jug along with the rest of the roasted ingredients and the basil. Blend everything together and season to taste with salt and pepper.

Meanwhile, rub the slices of bread with garlic, cut them into 1 cm cubes, and place them on a baking tray lined with baking paper; add pepper and a drizzle of oil, mix well and bake in the oven until toasted; set aside.

Serve the soup hot or cold, adding the bread croutons, a few basil leaves, the mozzarella and the sardine fillets.

Tip: this soup can be enjoyed either hot or cold; as it is cooked, it can be frozen, allowing you to make a larger batch and enjoy it at a later date.