1. Preheat the oven grill. Arrange the tomatoes, red onion, feta and chickpeas on a baking tray and drizzle with olive oil and balsamic vinegar; season generously with salt and freshly ground black pepper. Grill for about 10 minutes or until the tomatoes start to char. Set the oven temperature to 220°C and bake for another 10 minutes.
2. Remove the sun-dried tomatoes from their oil (keep the oil for garnishing) and put them, together with the pan mixture, in a food processor; pulse until smooth. Place in a saucepan and dilute with the stock until the soup is just right. It’s not a very thick soup, but you definitely don’t want it to be watery. Bring to the boil. Garnish with basil and serve piping hot with fresh bread.