Roasted tomato and pepper soup

It's soup again. I know, I'm getting slightly boring but I needed to try something new with soup. I usually stick to root veg and decided that as the weather is marginally warmer (I went out with no coat on today) a nice red soup with a bit of cayenne heat would cheer me up. It did. I put the bowl down moments ago and felt I had to tell you about it.

This soup is so simple and basically I made it up as I went along. I'm quite good at doing that!

Ingedients:
12 tomatoes
2 bell peppers (I used one orange and one red as that's what I had in the house)
3-5 cloves of garlic (depends how big they are)
Dried mixed herbs
Cayenne pepper
1tsp sweetner
1 pint vegetable stock
Worcester Sauce

Method:
Deseed and quarter the peppers and halve the tomatoes, and place in a baking dish with the garlic cloves (leave the skin on). Sprinkle the herbs, cayenne and sweetner over the top and pray with Frylite or pour a little olive oil over. Roast the veg in the oven at about 170C for around 45 minutes or until you think they're done.
Place the roasted veg into a saucepan and squeeze the soft roasted garlic out of its skin and into the pan. Pour over the chicken stock and bring to the boil.
Using a stick blender, blend the soup (off the heat) and season to taste adding some worcester sauce to taste.
This soup is absolutely delicious. Serve with crusty bread or wholemeal krisprolls.