Soup with roasted cherry tomato and cheesy merguez croques

Confirm tomatoes: Preheat the oven to 200 ° C.

Put the cherry tomatoes, the halved garlic ball and the rosemary sprigs in a large baking dish. Mix with olive oil and season with salt and pepper.

Roast the tomatoes in the oven for 35 minutes.

Squeeze the soft garlic from the skin and mix it with the tomatoes. .

Prepare Merguez Croques: Cut the sheets of the Merguez sausages and remove the minced meat.

Divide the minced meat into 4 slices of bread.

Place 1.5 slice of cheese on each sandwich and cover with the other slices of bread.

Brush the outside of the croques with some olive oil and place them on a baking sheet.

Bake Croques: Preheat the oven to 190 ° C.

Bake the croques in the preheated oven for about 10 minutes, until the crust is crispy and the cheese melted.

Prepare soup: Put the roasted cherry tomatoes together with the broth in a cooking pot and heat over medium heat.

Mix the soup briefly with a hand blender, so that you get a creamy texture but also retain some pieces of tomato.

Serve: Divide the soup over the plates and serve with the Cheesy Merguez Croques next to it.