Halve the tomatoes and chop the pepper and pop in the oven at 180C for 30 minutes. I didn't use any oil but you can drizzle with oil if you wish.

Chop onion and carrots.

Place all the veg into a saucepan and add the stock and salt and pepper.

Bring to the boil and simmer for 30 minutes.

Blend to a smooth consistency. Add more water at this stage if the soup is too thick. Sometimes depending on the tomatoes used the soup can be a bit bitter, taste at this stage and add a spoon or two of brown sugar to sweeten if necessary.

Serve with a sprig of parsley and brown bread or crackers.