Roasted Red Capsicum Soup

Steps

1. 1
   Cut the red capsicum into large pieces.
2. 2
   Place the chopped capsicum, onion, tomato, garlic, and olive oil in a large pan and mix well to coat all vegetables with oil.
3. 3
   Roast the vegetables until fully cooked and lightly charred, stirring occasionally for even browning and adding salt to taste.
4. 4
   Remove the skin from the roasted tomatoes and allow the mixture to cool completely.
5. 5
   Transfer the cooled vegetables to a blender and puree until smooth without adding water.
6. 6
   Return the puree to the pan and adjust consistency by adding water as needed.
7. 7
   Add salt, pepper, and mixed herbs, mix well, and bring the soup to a gentle boil.
8. 8
   In a small bowl, mix cornflour and water to create a slurry without lumps.
9. 9
   Add the cornflour slurry to the soup and stir continuously until the soup thickens and becomes glossy.
10. 10
    Continue cooking the soup until it reaches a full boil.
11. 11
    Make the cheese sandwich by spreading butter on white or brown bread and placing a cheese slice in the middle.
12. 12
    Toast the sandwich from both sides until golden, crispy, and the cheese is melted.
13. 13
    Cut the sandwich and serve alongside the hot roasted capsicum soup.