Preheat the oven

• Set the oven to 350 °F (180 °C).

Prepare the vegetables

• Roughly chop the onions and carrots.
• Core and deseed the red peppers.
• Add the onions, carrots, red peppers, cherry tomatoes, butter beans and garlic to a large casserole dish or shallow roasting pan.
• Season with salt, pepper, cayenne, oregano and paprika, then add the bay leaves, thyme and rosemary.

Coat with olive oil

• Pour the olive oil over everything and toss so all the vegetables are well coated.

Roast

• Bake until char starts to develop around the edges of the peppers.

Rest

• Remove from the oven and let sit for a few minutes.

Blend the soup

• Transfer the roasted vegetables to a heat-safe blender, removing the rosemary, thyme and bay leaves.
• Pour in the roasting juices and the broth.
• Blend until smooth and creamy, checking the seasoning and adding more salt and pepper if needed.

Serve

• Pour the soup into a serving bowl.
• Garnish with parmesan, red pepper flakes, chives, fresh thyme, a drizzle of olive oil and a swirl of cream.
• Serve with crusty bread for dipping.