Preheat your oven to 190°C / 375°F / Gas Mark 5.

Peel and slice the red onion, de-seed and slice the peppers, and quarter the tomatoes. Lay all out on a large baking tray along with the garlic cloves (still in their skin), drizzle with the oil, season well with salt and black pepper, strip the leaves from the thyme and sprinkle over along with the dried oregano, then toss everything together until fully coated with the oil. Roast in the oven for 20-25 minutes.

Mix together the stock cube and just-boiled water in a jug, and stir in the tomato purée and sugar.

Find the garlic cloves, and squeeze the flesh out of the papery skins, (keep the flesh with the vegetables and discard the skin).

Tip the roasted vegetables straight into a blender or food processor, then add the stock mixture. Whizz together for a minute or so until it is totally smooth, then taste and add more seasoning if required.

Pour straight into bowls, and serve with a drizzle of dairy-free cream and chopped basil.