Roasted Tomato, Capsicum and Garlic Soup with Feta and Basil Garlic Bread

Preheat oven to 200°C fan-forced. Place unpeeled garlic cloves in a roasting pan. Halve tomatoes and cut onion into wedges and add to pan. Cut capsicum in half, removing the seeds and membrane, cut into 1cm-thick slices and toss them into the pan.

Scatter paprika over the vegetables, drizzle with olive oil and season with salt and pepper. Toss the vegetables well to coat in the oil. Roast for 25 minutes or until soft and bubbling and some of the vegetables are lightly charred (if they are charring too quickly, loosely cover the tray with foil and continue roasting).

Cut half the feta into 5mm-thick slices. Insert 1 slice of feta and 1 basil leaf into each incision in the pre-cut garlic bread (if there are no cuts in your bread, just make some shallow slices with a knife). Wrap with baking paper and aluminum foil, place in the oven and cook according to packet instructions.

When the vegetables are nicely roasted remove from oven. Carefully squeeze garlic cloves from their skins, discarding the skins. Place roasted garlic and vegetables with their lovely cooking juices in a large saucepan.

Crumble stock cube into the saucepan with the vegetables and add 500ml (2 cups) boiling water. Using a hand-blender, blend until thick and smooth. Place over medium-high heat and bring to a rapid simmer. Add freshly ground pepper and salt flakes to taste and cook for a further 5 minutes to warm through.

Pick basil leaves from stems and stir half through the soup. Divide soup among bowls and scatter with remaining basil leaves and crumble over the remaining feta. Serve with the feta garlic bread.