Preheat the oven to 180 degrees and line two baking trays with greaseproof paper
Divide the chopped peppers, tomatoes and garlic between the two trays and drizzle the olive oil, oregano, salt and pepper
Cook in the oven for 30 minutes
Leave to cool (I left it overnight). Then peel the garlics out of their skins and put them in a large saucepan along with the contents of both baking trays.
Add the vegetable stock, paprika and tomato puree and bring to the boil and simmer for 15 minutes. Remove from the heat and leave to cool slightly.
Use a handheld blender to blend the soup until it is smooth.