Roasted Tomato & Pepper Soup

So I know that tomatoes are a summer fruit (yes, they are fruit) but this Roasted Tomato & Pepper Soup is perfect for the Winter days.
Serves 6-8

Ingredients:
2 kg tomatoes (about 5 pounds), cored and quartered
450g red bell peppers (about 1 pound), seeded and quartered
2 small-med yellow onions, cut into wedges
6 cloves of garlic, unpeeled
2 Tbsp olive oil, divided
1 L (about 4 cups) vegetable broth
1-2 Tbsp tomato paste
2 tsp smoked paprika
pinch cayenne pepper
salt & pepper to taste
5 leaves of basil, julienned
vegan parmesan, optional

Method:
Heat oven to 190c (375F). Line two rimmed baking sheets.
Place cut tomatoes in one pan. Place onions, red peppers, and garlic in the other pan.
Drizzle 1 Tbsp of olive oil over each of the sheets. Mix gently to coat vegetables in oil.
Place the tomatoes on the top rack of the oven and the pepper tray on the middle-low rack.
Bake for 35-45 minutes (I did 45 because I like the veggies really roasted). Remove from oven. Peel the garlic.
Heat vegetable broth in large saucepan (soup pot) over medium-high heat. Once it starts boiling add the garlic, roasted vegetables and the rest of the ingredients.
Bring heat to simmer. Let the flavours combine in a simmer for 10 minutes.
Purée the soup with an immersion blender. (If you don’t have one, blend the soup in the blender in batches).
Try and adjust spices and seasoning to your taste.
Serve with basil and vegan parmesan.

Enjoy!