Soup with Roasted Cherry Tomatoes and Cheesy Merguez Croques

Confited Cherry Tomatoes: Preheat the oven to 200°C.

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

Roast the tomatoes in the oven for 35 minutes.

Squeeze the soft garlic out of the skin and mix it with the tomatoes.

Merguez Croques Preparation: Cut open the casings of the merguez sausages and remove the meat.

Spread the meat over 4 slices of bread.

Place 1.5 slices of cheese on each piece of bread 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.

Baking Croques: Preheat the oven to 190°C.

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

Preparing the Soup: Combine the roasted cherry tomatoes with the broth in a cooking pot and heat over medium heat.

Briefly blend the soup with an immersion blender to achieve a creamy texture while still retaining some pieces of tomato.

Serving: Divide the soup among the plates and serve with the cheesy merguez croques alongside.