A simple and delicious one-pan soup made by roasting mini bell peppers, cherry tomatoes, onion, and garlic with a block of herbed cheese, then blending everything into a smooth, creamy soup perfect for dipping crusty bread into.
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In a baking dish, combine the mini bell peppers, cherry tomatoes, and quartered onion.
Add the head of garlic, with the top sliced off, to the dish.
Sprinkle with red pepper flakes and drizzle with olive oil.
Place the block of herbed soft cheese in the center of the vegetables.
Bake at 400°F (200°C) for 25-30 minutes, or until the vegetables are soft and lightly charred.
Remove the dish from the oven. Carefully transfer all the roasted vegetables and melted cheese to a blender.
Squeeze the roasted garlic cloves out of their skins and into the blender.
Blend on high until the soup is completely smooth and creamy.
Pour the hot soup into a serving bowl.
Garnish with a sprig of fresh parsley and serve immediately with crusty bread for dipping.
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