• •800 g ripe tomatoes (halved)
• •3 pieces red peppers (deseeded and quartered)
• •1 piece red onion (cut into wedges)
• •4 pieces garlic cloves (unpeeled)
• •3 tbsp olive oil
• •500 ml vegetable stock
• •1 tbsp balsamic vinegar
• •1 tsp smoked paprika
• •15 g fresh basil leaves (plus extra to garnish)

Instructions

1. 1
   Ingredients for this step:

   • •1 piece red onion
   • •4 pieces garlic cloves
   • •3 pieces red peppers
   • •800 g ripe tomatoes

   Preheat the oven to 200°C (fan 180°C). Spread the halved tomatoes, pepper quarters, and onion wedges on a large baking tray. Tuck the garlic cloves amongst the vegetables.

2. 2
   Ingredients for this step:

   • •3 tbsp olive oil
   • •1 tsp smoked paprika

   Drizzle generously with olive oil and season well with salt, pepper, and smoked paprika. Toss to coat evenly.

3. 3

   Roast for 35-40 minutes until the vegetables are soft, slightly charred, and caramelised at the edges.

   ⏱️ Timer: 40:00

4. 4

   Remove from the oven and let cool slightly. Squeeze the roasted garlic cloves out of their skins.

5. 5
   Ingredients for this step:

   • •15 g fresh basil leaves
   • •1 tbsp balsamic vinegar
   • •500 ml vegetable stock

   Transfer all the roasted vegetables to a large saucepan. Add the vegetable stock, balsamic vinegar, and fresh basil leaves.

6. 6

   Bring to a gentle simmer and cook for 5 minutes.

   ⏱️ Timer: 5:00

7. 7

   Using a stick blender, blitz until completely smooth. Taste and adjust seasoning with salt and pepper.

8. 8

   Ladle into warm bowls, garnish with a swirl of olive oil and fresh basil. Serve with crusty bread.