| Step 1
||Preheat oven to 220C/400F/Gas Mark 7 and put the tomatoes, onions, garlic and red pepper into a large roasting tin; season with salt and pepper and spray over some low-fat spray. Roast for 45 minutes until the vegetables begin to char at the edges and they are soft.
||Remove the vegetables from the oven and allow to cool for a few minutes. then purée all the vegetables in a food processor with the stock, vinegar and Worcester sauce.
||Tip the purée into a saucepan and heat through for 3 to 5 minutes before serving with fresh basil leaves scattered over the soup.
||This soup is also wonderful chilled, cook as above and allow to go cold, if there is no room in the fridge, serve cold with a few ice cubes in the soup, and the basil leaves as before.