Preheat the oven to 220°C (430°F). On a rimmed baking sheet, toss the halved tomatoes and quartered red peppers with 2 tbs olive oil, smoked paprika, and a pinch of salt. Spread in a single layer. Roast 25–30 minutes, turning once, until tomatoes are blistered and peppers are charred at the edges. Remove and let cool slightly.

When cool enough to handle, transfer roasted tomatoes and peppers to a blender or food processor. Add sugar if using. Blend until smooth or slightly chunky depending on desired texture. Set aside.

Make Soup Base

In a large heavy-bottomed pot over medium heat, melt 2 tbs butter with 1 tbs olive oil. Add the diced onion, carrots and celery. Cook, stirring occasionally, until softened and onion is translucent, about 7–8 minutes.

Add the minced garlic and cook 30–45 seconds until fragrant, taking care not to brown it.

Sprinkle the 3 tbs flour over the vegetables and stir to combine. Cook 1–2 minutes to remove raw flour taste, stirring constantly so it doesn’t stick or burn.

Slowly whisk in 1200 ml stock, a ladle at a time, incorporating the roux until smooth. Add the bay leaf and thyme. Increase heat and bring to a gentle simmer.

Combine & Simmer

Stir the blended roasted tomato and red pepper mixture into the simmering soup base. Reduce heat to maintain a gentle simmer and cook 12–15 minutes to allow flavors to marry. Taste and adjust seasoning with 1.5 tsp salt and 1 tsp black pepper (adjust to preference).

If you prefer a completely smooth soup, use an immersion blender in the pot to purée to desired consistency. For a chunkier texture, leave as is.

Finish & Garnish

Stir in 120 ml heavy cream (or coconut milk) off heat to avoid curdling; rewarm gently if needed but do not boil. Adjust thickness by adding a little extra stock if too thick.

Remove and discard the bay leaf. Stir in chopped fresh basil. Taste and correct seasoning. Ladle into bowls and finish each with a small drizzle (1 tsp) of extra-virgin olive oil and a crack of freshly ground black pepper.

Serve With Brown Bread

Warm the slices of homemade brown bread briefly in the oven (160°C / 320°F for 5–7 minutes) or toast lightly. Serve 1 slice per bowl (or more to taste) with softened butter on the side.

Serve soup hot alongside the brown bread and additional basil or grated cheese if desired.