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PdfRoast the Tomatoes. Heat your oven to 200°C (180°C fan / Gas Mark 6). Place the halved Moneymaker tomatoes on a large baking tray cut-side up alongside 2 tsp easy garlic, red pepper, carrots, and courgette. Drizzle with 2 tbsp of olive oil, season generously with salt and pepper, and roast for 40–45 minutes until softened and slightly charred at the edges.
Sauté the Aromatics: Melt the butter and remaining 1 tbsp of olive oil in a large stockpot over medium heat. Add the chopped onion and cook gently for 8–10 minutes until soft and translucent. Add 1 tsp easy garlic and tomato puree, cooking for 1–2 minutes to take off the raw edge.
Combine & Simmer: Add the roasted tomatoes and vegetables (and all the savoury juices from the tray), tin of chopped tomatoes, stock, sugar, and fresh basil into the pot. Bring to a gentle boil, then turn down the heat and simmer uncovered for 15 minutes.
Blend: Remove from the heat. Use an immersion stick blender to process the soup until smooth.
Finish: Serve with double cream and crusty bread.