LET'S COOK 🍳
- Place the onions, garlic cloves, bell peppers, and tomatoes in a baking dish, drizzle generously with olive oil, sea salt and black pepper, and bake at 180 degrees Celsius for about 45-60 minutes.
- Meanwhile, prepare your croutons: slice the baguette into 1cm slices, lather with a layer of gochujang, then arrange on a lined baking sheet and sprinkle with the grated cheddar.
- Once the vegetables have roasted, pop the croutons into the oven for about 10 minutes. Then, add the roasted tomatoes etc. to a blender with the gochujang, blending until your desired consistency is achieved (add broth or water if you prefer a thinner soup).
- Serve across 4 bowls and top with the cheesy baguette croutons and a sprinkling of black sesame seeds.
