Preheat the oven to 200 degrees C. Halve the bell peppers, seed and trim them and lay out on a non-stick baking tray or a baking tray lined with parchment paper. Roast until softened and charred, for around 25 minutes. Wait for them to cool down before carefully removing the skin.

Meanwhile, prepare the other vegetables. Fill a pot with boiling water. Make a score at the bottom of the tomatoes and submerge them in the water for around 10 minutes. Afterwards, drain, rinse and peel the tomatoes.

While the tomatoes are in the water, heat some olive oil in a pan. Add onion, garlic and carrot, and cook for around 7-8 minutes, until softened.

To a blender, add the tomatoes, roasted peppers, the cooked vegetables, vegan cream, nutritional yeast, tamari, balsamic vinegar, cumin, paprika, salt, and lemon juice. Blend until smooth.

Transfer the soup to a large pot over a medium heat and stir to heat through for around 5 minutes before serving with a few swirls of vegan cream, fresh herbs and crusty bread.