Preheat oven to Gas 2, 150 °C, fan 130 °C.
Put the tomatoes, carrots, onions, peppers and thyme in a roasting tin. Add the thyme and bay leaves, drizzle over the olive oil and add salt and pepper.
Roast for approx one hour or until carrots are soft.
Remove thyme stalks, bay leaves and blend until smooth with the chicken stock, sugar and some basil leaves. Warm in saucepan with stock and sugar, simmer for 10 minutes.
Sprinkle fresh basil to garnish, and serve.
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