Cut the tomatoes into sixths and the cherry tomatoes in half and place them in a baking tray

Add the pepper whole after piercing it, the carrot, the onion cut into quarters, the garlic with the skin and the thyme.

Sprinkle with salt and olive oil and bake them at 180 degrees in the air until the tomatoes turn golden brown, about half an hour.

In a pot, pour some olive oil, and fry the celery.

Gradually add the onion and garlic from the tray and then the tomato puree.

Gradually add all the remaining vegetables from the tray along with the stock.

Add the tomato stock and hot water.

Add the vinegar, sugar, paprika, pepper and, if necessary, salt.

As soon as it boils let it simmer for 10 minutes, remove it from the heat and blend it.

Towards the end add basil or mint and a little olive oil.

Pass the soup through the sieve and serve.

If you want add a little double cream on top of the soup.