In a large roasting dish distribute 2 onions, peeled and cut into chunks, 3 red peppers, cut into chunks, the core and seeds removed, 6 tomatoes* (about 450g) cut in half, and 3 garlic cloves, peeled. Sprinkle with 1 tsp dried oregano and 1 tsp smoked paprika, and then drizzle with 2 tbsp olive oil. Season with salt and pepper.

Place in an oven at 180°C and roast for around 35 minutes until soft and starting to turn brown.

Transfer to a pot and deglaze the roasting dish with some vegetable stock (700ml in total). Add the stock to the pot along with the can of tomatoes if substituting for fresh tomatoes. Bring to a boil and simmer for 20 minutes.

Add 2 tbs tomato paste, and some chilli paste to taste.

Blend with an immersion blender and then, for a smoother taste, pass through a fine mesh sieve.

Reheat and adjust the seasoning to taste before serving with croutons.

*If tomatoes are not in season, substitute with 1 can (400g) of San Marzano tomatoes, adding them to the stockpot at the end.