Preheat the oven to 200C/400F/gas mark 6.
2. Put the tomatoes, red peppers, onion and garlic in a baking dish. Drizzle over the olive oil and mix well. Bake in the oven for 25-30 minutes until softened and lightly charred.
3. Place the vegetable stock and vegetables in a food processor or blender with the tomato puree, paprika and Dahi. Process until smooth.
4. Place the soup back into the pan and heat through gently. Ladle into bowls and sprinkle over some chopped parsley and a drizzle of Olive Oil.
5. Serve straight away. The soup will keep in the fridge for 1-2 days though.
Soup can be eaten with some fresh croutons or a dollop of our fresh Dahi.