Simple, vibrant and freezer-friendly. Roasting the veg first gives it real depth of flavour. Serves 4

Ingredients

• 800g ripe tomatoes, halved
• 3 red peppers, deseeded and roughly chopped
• 1 whole bulb of garlic
• 1 large onion, roughly chopped
• 3 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp dried thyme
• 700ml vegetable stock
• Salt and black pepper
• Fresh basil to serve (optional)

Method

• Preheat oven to 200°C (180°C fan).
• Place the tomatoes (cut side up), peppers and onion on a large roasting tray. Cut the top off the garlic bulb, drizzle with oil and wrap in foil. Add to the tray.
• Drizzle the veg with olive oil, season with salt and pepper, sprinkle with smoked paprika and thyme. Roast for 35–40 minutes until soft and slightly charred at the edges.
• Squeeze the roasted garlic cloves out of their skins into a blender or large pan. Add all the roasted veg and the vegetable stock.
• Blend until smooth. Season to taste.
• Reheat gently if needed. Serve with crusty bread and fresh basil.