Roast Capsicum Soup

4 red capsicum
2 tomatoes
1 red onion
2 sticks celery
2 cloves garlic
Olive oil
Dried basil and oregano
Salt, pepper and chilli flakes to taste
Tomato paste
500mls vegetable stock (I find Massel brand the best)

Roughly chop veggies, drizzle with oil, sprinkle on herbs and season. Roast for 20 minutes at 180 degrees. Cool slightly, blend in batches. Add to pot with stock, bring to boil and add small amounts of tomato paste for richness to suit taste. Serve with crusty bread.