Preheat the oven to 400 degrees F.
Gently toss together 2 tablespoons of the oil, the vinegar, thyme, garlic, tomatoes, red peppers and onions
on a baking sheet. Sprinkle with salt and pepper. Arrange the tomatoes
and red peppers skin-side up and bake until lightly charred, 45 to 50 minutes.
Warm the remaining 2 tablespoons of oil in a soup pot over medium-high heat. Stir in the tomato paste
and mix well. Add the tomato and pepper mixture, including the juices, and combine. Stir in the stock; cover and bring to a boil. Reduce the heat to low and simmer
, about 20 minutes.
Transfer the soup
to a blender (or use an immersion blender
) and pulse
in small batches that reach only about one-third to halfway up the side of the jar. Be careful to start slow and then increase the speed to blitz the ingredients until smooth. Use a separate bowl to hold the blended soup, and then return it all to the pot.
Heat the soup to warm through, and then ladle into serving bowls. Garnish
with the basil and serve with the Herbed Flatbread.