Preheat the oven to 200C. Chop up very roughly the tomatoes, onion, and red bell pepper. Cut off the top of a clean garlic bulb and add all vegetables to a pan lined with baking paper (makes cleaning easier). Drizzle the veggies with olive oil and sprinkle with salt, mix well with a spoon or with your hand. Then turn the garlic upside down. Roast in the oven for about 30 minutes or until you begin to see some char on the veggies.
once they are roasted, take them out of the oven and pour into a pot, add the vegetable stock (or water), and then blend with an immersion blender until silky smooth. I chose not to peel the veggies so my soup was not 100% smooth, but if you're looking for a very smooth consistency, then peel before adding to the pot.
Add salt and pepper if needed, and serve. In the serving bowl, I added some basil oil, cream, freshly cracked pepper and some croutons. It’s also very delicious alongside a grilled cheese sandwich. Enjoy, serves about 4 soup-loving people.
