Roasted Tomato and Red Pepper Soup

Heat the oven to 230°C (450°F). Line two large rimmed baking sheets with parchment rated for that temperature. Wash the tomatoes, peppers and basil. Core and quarter the tomatoes; stem, seed and quarter the peppers; cut the onion into thick wedges.

Divide the tomatoes, peppers, onion and garlic between the sheets. Drizzle with 2 tablespoons olive oil and season with oregano, thyme, 1/2 teaspoon salt and the pepper. Arrange the tomatoes and peppers cut-side down where possible, leaving space between pieces.

Roast for 30 to 35 minutes, rotating the pans and turning the onion once, until the tomatoes have collapsed, the pepper edges are blackened and the onion is tender. Remove any garlic cloves that brown early. Cool for 10 minutes, then pull away loose blackened pepper skins with tongs; a little char can remain.

Warm the remaining tablespoon olive oil in a large pot over medium heat. Add the tomato paste and cook for 1 to 2 minutes, stirring, until it darkens slightly. Scrape in the roasted vegetables and all their juices, then add the vegetable broth. Bring to a gentle simmer for 10 minutes.

Remove the pot from the heat and add the basil. Blend with an immersion blender until smooth. If using a countertop blender, let the soup cool further, work in small batches with the jar no more than half full, vent the lid and cover it with a folded towel before blending. Never seal hot liquid in a blender.

Return the soup to the pot if needed. Stir in the lemon juice and remaining 1/4 teaspoon salt. Add broth a little at a time if the soup is thicker than preferred. Warm gently, taste and adjust seasoning, then divide into six bowls and add optional basil. Cool leftovers promptly in shallow containers, refrigerate within 2 hours and use within 2 to 3 days.