I have mixed up an absolute classic by adding in a few hidden veggies so you can find more ways of cramming them into your diet.
Roasting the tomatoes & peppers has got to be one the easiest way to bring a huge burst of flavour to any dish. Here it brings a nice depth to the soup, with the different types of tomato also adding another layer of flavour. 
This recipe makes 3-4 portions depending on the size, so it is very much a cook once eat twice dish (as most of mine are!)

INGREDIENTS:

• 6 salad tomatoes, chopped into quarters 
• 6 cherry tomatoes
• 3 sun-dried tomatoes
• 1 tbsp tomato puree
• 1 red pepper, chopped into large cubes
• 5 sprigs and stalks of fresh basil
• 2 handfuls of fresh kale
• 2 handfuls of fresh spinach 
• 1 tbsp olive oil
• 1 tbsp parsly
• 1 tbsp oregano
• A big pinch of salt
• 1 cup oat milk

METHOD:

1. Preheat the oven to 180oC
2. In a roasting tin, spread out the salad & cherry tomatoes and red pepper before drizzling in olive oil, parsley, oregano and salt
3. Roast for 10 minutes
4. Remove from the oven and add in the kale
5. Roast for 10 minutes
6. Remove from the oven and add in the basil sprigs and spinach
7. Let the spinach wilt for 3 minutes before removing the tray from the oven
8. Blend it all up with the m*lk, tomato puree, sun-dried tomatoes and season to taste