Remove the tomato stems, then quarter them and place on a baking sheet. Remove the skin of the vegetable onion, cut it into quarters and add. Clean the pepper, cut into large pieces and add. Finally, remove the garlic from the skin and spread it on the vegetables (fruit vegetables). Now spread the olive oil over it, salt and pepper everything as you like and mix it with your hands on the baking sheet (if you don`t want to do this, you can of course also use an aid). Finally, sprinkle with a pinch of sugar, this will help caramelize.
Now cook everything in the preheated oven at 220 ° C top / bottom heat on the middle rack for approx. 30 minutes, checking after approx. 15 minutes. There should be roasted aromas, but of course it shouldn`t turn black. Possibly reduce the temperature a little or use the next possible rail. Since every stove is slightly different, these are only guidelines, but should generally be right.
When everything has got a nice color, take the vegetables out of the oven and bring them to the boil in a large saucepan together with the vegetable stock. Now add the thyme, oregano and tomato paste and simmer on a low heat for about 2 hours.
Note: That might sound long, but it is very useful for the great taste, because this is how all the flavors are cooked out. Due to the amount of liquid, you don`t have to pay too much attention to it and can devote yourself to something else after setting a timer. Impatient can reduce it to 60 minutes.
Now chop everything with a hand blender until there are no more pieces and a creamy consistency is obtained. Finally, roll up the basil leaves, cut into fine strips and use them to garnish the soup.
If you want, you can optionally add 1 teaspoon of sour cream or crème fraîche to garnish everything even nicer. In terms of taste, I personally find it a little better without it!
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