Pre-heat the oven to 170⁰C.
Put all the vegetables and whole garlic cloves in a bowl and mix well with the oil and a good seasoning of salt.
Place on a baking tray and roast for approximately 45mins – 50 mins turning half way through until roasted but not charred.
Meanwhile fry the chorizo in a drop of oil for a minute or two until crispy – drain and set aside.
Once the vegetables are roasted remove the garlic, half the peppers and a good handful of the cherry sized tomatoes.
Cut the pepper strips into chunks and set aside with the reserved cherry tomatoes.
Put the remaining vegetables and juices in a large saucepan and then cut and squeeze the garlic cloves in there, discarding the skin.
Add the stock, tomato puree, lemon juice, sugar and seasoning to taste and bring to a simmer.
Add the basil leaves and blend with a stick blender.
Return the reserved vegetables and fried chorizo to the pan (holding some back for garnishing), check seasoning and gently heat through before serving.
Garnish with the reserved vegetables, chorizo and basil.
Serve with warm crusty bread.