Heat the oven to 200C/180C fan/gas 6. Toss together the onion, peppers, carrot, celery, chilli, thyme, olive oil and some seasoning in a roasting tin. Roast for 30 mins, then add the garlic. Roast for a further 10 mins or until tender. Add the tomatoes, sugar, stock and milk and return to the oven for 30-40 mins. After this time scoop out the thyme and discard.

Tip all the veg and tomatoes into a blender along with the liquid and blend until smooth. Add the cream and half the basil, then blend again.

Ladle the soup into bowls and finish with extra basil, a drizzle of olive oil and a grinding of black pepper. Serve with crusty bread and butter.