Preheat the oven to 220°C, cut each tomato into six pieces and arrange them in a roasting tin. Halve the red pepper, remove the seeds and white core, then cut it into smaller pieces. Add it to the tomatoes along with the garlic whole

Drizzle everything with the olive oil and season generously with salt and freshly ground black pepper. Toss to coat the vegetables evenly.

Roast for approximately 45 minutes, or until the tomatoes are soft, the pepper is tender and the vegetables have developed lightly blackened edges.

Transfer the roasted vegetables and their juices into a large saucepan. Pour in the vegetable stock and add the fresh basil leaves. Bring the mixture briefly to a boil, then remove it from the heat.

Save a few pieces of tomatoes and bell pepper and chop, set aside. Pour the rest of the soup mixture into a blender and blend until smooth.

Transfer the chopped tomatoes and pepper into the soup and adjust the seasoning.

Serve with more fresh basil, olive oil, crusty bread and the cheese crispettes.