Roasted Red Pepper and Tomato Soup

Preheat your oven to 220C | 428F.
Halve the tomatoes, and roughly chop the peppers, carrots, and onion into a similar size. Add the vegetables to a large baking tray.
10 medium tomatoes, 3 red peppers, 2 medium carrots, 1 white onion
Drizzle the vegetables with the olive oil, smoked paprika, cayenne pepper, oregano, and salt and pepper. Use tongs to fully coat the vegetables in the oil and spices.
2 tablespoon extra virgin olive oil, 1 teaspoon smoked paprika, 0.5 teaspoon cayenne pepper, 1 teaspoon oregano
Cut the top of the garlic off to expose the cloves, then add it to the baking tray. Drizzle the top with a little oil.
1 head of garlic
Roast the vegetables for 40 - 45 minutes until tender and golden around the edges.
Remove the garlic from the pan and set it aside.
Add the roasted tomatoes, peppers, carrots, and onion to a large pan and stir through the tomato paste on a medium heat for 2-3 minutes.
1 tablespoon tomato paste
Squeeze the garlic cloves into the soup and add the vegetable stock. Use an immersion hand blender to puree the soup, or blend it in batches using a blender.
750 ml vegetable stock
Heat the soup for 5 minutes to warm through, and season with salt and pepper as needed.
Salt and pepper to taste
Serve in individual bowls and garnish with a drizzle of extra virgin olive oil, a crack of black pepper, and some fresh parsley or basil.
¼ cup 10g fresh parsley or basil, chopped, to garnish