1

Preheat the oven to 190°C, fan 170°C, gas mark 5. Arrange the onion in a single layer in a large roasting tin. Scatter over the carrots and tomatoes, then nestle the garlic cloves and 2 sprigs fresh thyme among the veg. Season, drizzle over the olive oil and roast for 30 minutes until the onion is tender.

2

Remove and discard the thyme, and transfer all the veg to a large pan. Squeeze the garlic flesh from the skins and add to the pan along with 650ml stock, tomato purée and balsamic vinegar. Add half the roasted red peppers to the soup, along with a small handful fresh basil, bring to a simmer, then blitz with a stick blender until smooth.

3

Dice the remaining red peppers and stir them into the soup, then heat through. Serve the soup topped with the black olives and some more fresh basil leaves.