Throw all of the peppers (I sliced them in half but left the seeds etc in) and cherry tomatoes onto a sturdy foil-lined tray and drizzle with oil.

Put the tray into the oven and bake for around 25-30 minutes, or until you get a few blackened edges (that's where the flavour comes from!) then switch off the oven and leave the tray inside the oven with the door closed whilst you do the next bit.

Peel the carrot and dice it fairly small, peel and chop the onion and the potato. I was not too precious about this one as its all going to be blended in the end. All I would say is chop it into small pieces so its cooks fairly quickly - no one wants hard bits of veg in the blended soup. Throw the carrots, onions, potato and minced garlic into a saucepan with some oil and cook them until the onion is translucent.

Take the peppers and tomatoes out of the oven. As they have cooled down the skin should come off the peppers really easily. I peeled and pulled the seeds out of the middle at the same time.

Throw the peppers and tomatoes into the pan with the onions, carrots and potato with the stock. Bring to the boil and simmer for around 15 mins - I added fresh oregano at this point too. Add the balsamic vinegar.

Blend all of the soup using a stick blender (or traditional if you prefer!) taste and season to suit your personal taste buds.

The next step is optional - at this point, you could sieve the soup to make it really fine. I didn't bother as I do not mind the texture when blended with the tomato skins.

Season with Salt and Pepper to taste, Serve with crusty bread!!