Roasted Red Pepper and Tomato soup

Grill 2 red peppers until completely blackened.
Seal in a plastic bag before peeling. Roughly chop.
Peel and deseed approximately 5 tomatoes.
Chop half a red onion and half a red chilli, and crush a clove of garlic.
Slowly cook the onion in olive oil until softened. Add the chilli and garlic and cook for another minute.
Add the peppers and tomatoes and continue to cook for a few minutes. Add a teaspoon of tomato puree, cook for a further minute before adding about 600ml vegetable stock. Add some chopped basil.
Liquidise thoroughly.
Continue to cook for 20 mins or so. Add a bit of sugar to sweeten during the cooking and then bring it to correct level of tartness using red wine vinegar.