2-3 tablespoons of olive oil

675g ripe tomatoes

3 large red peppers

1 large white onion

2 celery sticks

2 cloves of garlic

1/2 teaspoon sweet, smoked paprika (optional)

500ml vegetable stock

Seasoning

1. Pre-heat the oven to 200°C.
2. Line a baking tray with baking/parchment paper.
3. Cut the peppers in half, remove the seeds and then lay on the tray, skin side up.
4. Roast in the oven for 20-35 minutes until the skins have blackened.
5. Cut the tomatoes in half and place cut side down on a baking tray. Drizzle with olive oil and place in the hot oven for the last 10-15 minutes of the pepper cooking time.
6. Remove the peppers and tomatoes from the oven and leave to cool for a few minutes, then remove the skins (it should pull off easily).
7. Dice the peppers and tomatoes and set aside.
8. Roughly chop the onion.
9. Heat the oil in a medium sized pan, and sauté the onion until translucent.
10. Add the garlic and sweet smoked paprika, if using,  and cook for a further 1-2 minutes, being careful not to burn the garlic.
11. Add the tomatoes, peppers and stock.  Season.
12. Bring up a fast simmer, then cover and cook for 20 minutes.
13. Blend the soup until smooth.
14. Taste and adjust the seasoning as required.