Spicy Gochujang Tomato Soup

Heat the oven to 180°C. Peel and chop the onion, peel and mince the garlic, slice and de-seed the bell peppers, and remove the core from the tomatoes.

Place the prepared vegetables (onions, garlic, bell peppers, and tomatoes) in a baking dish. Drizzle generously with olive oil, and season with salt and freshly ground black pepper. Bake for 45-60 mins, or until the vegetables are soft and slightly caramelised

While the vegetables are roasting, slice the baguette into 1cm thick slices. Spread each slice with a layer of gochujang (using about ⅖ of the gochujang), then arrange on a lined baking sheet and sprinkle with grated cheddar.

When the vegetables are almost done, place the baking sheet with the baguette slices into the oven and bake for about 10 mins, or until the cheese is melted and golden.

Remove the roasted vegetables from the oven and transfer them to a blender. Add the remaining gochujang and a splash of the stock and blend until smooth. Add more stock or water to adjust the soup's thickness to your liking (you may not need all the stock).

Divide the soup across bowls and top each with the cheesy gochujang baguette croutons and a small spoonful of sesame seeds.