Tomato soups and stews are something that I was taught how to make before I started school. The ingredients called for tinned tomatoes but for this recipe I am going to replace that with a variety of fresh tomatoes and see how that turns out. Also, my tomato soups always have a fiery kick to them, no exception.

Ingredients

Serves 2

Large tin of tomatoes* (Substituted for a variety of fresh tomatoes)
(4 Vine Tomatoes, 2 salad, 2 plum)
1 clove of Garlic
Half a Scotch bonnet pepper (minus seeds)
1 Roasted bell pepper
1 cup of vegetable stock
Two bay leaves
1 lime cut into wedges
1 small onion, finely chopped
1 tablespoon of olive oil

Method

We are going to blend the ingredients first rather than heating them up, then pouring them into a blender.

Roast the pepper in the oven for 45 minutes at 300°C until the skin is dark.

Add the pepper, tomatoes and scotch bonnet pepper in a blender and puree until almost smooth (we like it a little rough)

Heat up the oil in a pot and add the onions, crush the garlic and also add the bay leaf.

When the onions are soft, add the blender contents to the pot.

Simmer for fifteen minutes before adding the stock and scotch bonnet pepper.     Simmer for another five minutes.

Serve with a drizzle of olive oil and some bread.