Vegetable soup in provence

Very aromatic soup made from baked vegetables. Try this delicious soup of courgettes, tomatoes and peppers.

1 liter of broth or water
2 tomatoes
2 sweet peppers
2 zucchini
1 potato
1 onion
3 cloves of garlic
2 tablespoons olive oil
1/4 tsp. Rosemary
1/4 tsp. Thyme
1/4 tsp. Basil
1/4 tsp. Marjoram
1 tbsp. Sahara
To taste salt, pepper
50 toast
Grated cheese

Cut tomatoes into slices, pepper strips, zucchini, onions and potatoes cut into small cubes.

In a large bowl, mix the vegetables, cloves of garlic entirely, add 2 tablespoons. Olive oil and sprinkle with herbs.

Preheat the oven to 200 degrees Celsius. Lay the vegetables on a baking sheet in one layer. Bake for 25 minutes. You can bake under the grill, then 10-15 minutes are enough.

After the vegetables are ready, pour broth or water into a saucepan, bring to a boil. Transfer the vegetables to the broth.
Salt, pepper and cook for about 10 minutes. Ready soup to pour on plates and sprinkle with croutons.