- STEP 1
Preheat the oven to 220C, then cut the tomatoes, pepper, sweet potato, and onion into large chunks and bruise the garlic cloves.
- STEP 2
Arrange all the ingredients on a roasting tin and coat them in olive oil, followed by the oregano and basil, and season with salt and pepper.
- STEP 3
Place the roasting tin in the pre-heated oven for 30 minutes.
- STEP 4
Take the roasted vegetables out of the oven and pour into a large pot. Add the thyme, vegetable stock, and tomato paste. Bring to a boil then lower the heat and let simmer with lid on for about an hour.
- STEP 5
Use a hand mixer to blitz the vegetables into a smooth, thick soup and garnish as you like.