Chop up all your veg
Add all the chopped veg plus cherry tomatoes to a large roasting tray
Drizzle with olive oil and season with salt and pepper
Place your tray in a 200°C oven and allow it to roast for around 45 minutes until the tomatoes have burst and released their juices
Remove the garlic and set aside
To a blender add all the roasted veg as well as all the cooking juices
Squeeze the roasted garlic into the blender
Add your red pesto and fresh basil and blend
Slowly pour in your chicken stock (you might not need it all, depends on how thick/thin you like your soup)
Transfer blender contents to a large saucepan
If you like it spicy add extra chilli flakes and check the seasoning of your soup
Serve with a drizzle of olive oil and fresh basil on the top
Enjoy
