Zubereitung

1. 1

   Heat the oven to 220 degrees. Halve the tomatoes, quarter and seed the peppers, and cut the onion into wedges. Spread everything on a tray with the unpeeled garlic cloves, drizzle with olive oil and season with salt.

2. 2

   Roast the vegetables for 30 minutes, until the edges are browned and the tomatoes have collapsed.

3. 3

   Squeeze the garlic out of its skins and tip all the roasted vegetables into a tall pot with the hot stock. Blend until the soup is velvety smooth.

4. 4

   Bring the soup briefly to a simmer, adjust the seasoning and serve with plenty of fresh basil.