1.   Preheat your oven to 200 C / 400 F. Line a baking sheet with parchment paper

VERSION 1

2.   Cut the tomatoes into quarters and each quarter in half (eighths), the bell pepper/capsicum into large pieces, onions into large wedges, and separate the layers of onion, peel the whole garlic cloves, remove fresh basil leaves from stem. Put into deep bowl

3.   Sprinkle the salt, dry oregano and sweet paprika over the cut vegetables in the bowl. Toss to distribute spices evenly

4.   Pour the lemon juice and oil over the vegetables in the mixing bowl. Toss to coat all the vegetables well

5.   Distribute the vegetables evenly onto the parchment lined baking sheet

6.   Place into the middle position of your preheated oven and bake for 20 minutes

7.   5 minutes before the vegetables are done (15 minutes into baking) pour your stock into a medium soup pot and bring the broth to brisk simmer

8.   Spoon the roasted vegetables and basil into the simmering stock (pour any juices and oil into the pot as well). Bring back to a brisk simmer and cook for 5 minutes

9.   Puree the stock and vegetables in small batches and pour into a clean bowl. This is the completion of version 1 (Campbell Tomato Soup version)

To make VERSION 2

10.   Pour the pureed soup back into your cooking pot

11.   Add the full can of Thai Kitchen (or equivalent, organic and with no additives) full fat coconut cream

12.   Add the cayenne pepper, garam masala, turmeric, stir and simmer for 5 minutes

13.   SERVING SUGGESTION: drizzle 1 tablespoon of either a good quality olive oil or cream over the soup and garnish with a few small fresh basil leaves. Enjoy!