Wash the tomatoes and red peppers carefully. Cut the tomatoes into large chunks. Slice the red peppers and remove the seeds. Chop the onion and mince the garlic. Preparing the vegetables first makes cooking smooth and easy.

Place the chopped tomatoes and sliced red peppers on a baking tray. Drizzle olive oil over them. Roast in a preheated oven at 200°C for about 20 minutes. This step deepens the flavor and adds sweetness.

Heat a tablespoon of olive oil in a large saucepan. Add chopped onion and cook for about five minutes. Stir occasionally until the onion becomes soft and slightly golden. Add the minced garlic and cook for another minute.

Remove the roasted tomatoes and peppers from the oven. Carefully add them into the saucepan with onions and garlic. Stir gently to combine the vegetables and allow the flavors to mix together.

Add the vegetable stock to the saucepan. Stir everything together and bring the soup to a gentle boil. Reduce the heat and let it simmer for about ten minutes.

Add salt, black pepper, sugar and smoked paprika. These simple seasonings balance the sweetness of tomatoes and peppers. Stir well and allow the soup to cook for another five minutes.

Use a blender or immersion blender to blend the soup until smooth. The texture should become creamy and silky. If the soup feels too thick, add a little extra stock.

For extra richness, stir in fresh cream. This step makes the soup slightly creamy and luxurious. It is optional, but it adds wonderful flavor.

Pour the soup into bowls and garnish with fresh basil leaves. Serve immediately while warm. The bright color and aroma make it look beautiful and inviting.