Soup Pixie tomato and red pepper soup (flickr repost)

For the Soup Pixie and her mum/mom/mahm who were both not feeling great this week...
Using some of the glut of tomatoes and peppers we have at the moment see. www.flickr.com/photos/12015049@N00/3849397144/

Pretty simple recipe this but tastes yummy for it.

Ingredients
Tomatoes about 1 lbs of good fleshy ripe ones
red peppers 4
onion 1 chopped fine
garlic 3 cloves crushed
basil a handful of leafs
water 2 pints less if your tomatoes seem watery
bay leaf 2
thyme 4 sprigs
olive oil
creme fresh
salt and pepper as needed

Heat a large heavy bottomed pot and soften the onions in a little olive oil ,then turn off and leave to one side..
Dip the tomatoes in boiling water and peel off the skins, chop roughly and put in the pot.
Flame roast the red peppers roughly peel there skin chop and place these into the pot too.
Add the garlic, thyme, bay leafs and season with some salt and pepper.
Check how watery your pot looks, if it looks ok, add 2 pints of water less if needs be.
Bring the pot to the boil and then simmer for 40 mins or until all the tomatoes are soft.
Remove the bay leafs and add the basil.
Blend the soup up with a hand blender or a regular tabletop blender or food processor in batches if you dont have one.
Pour back into the pot and taste to check the seasoning.
Bring back to the simmer and cook for a further 10 mins longer if your soup feels a little thin.

(If your making a big batch like me when cool pour into bags and freeze for winter warming)

To garnish flame roast some tiny “hundreds and thousands”type tomatoes in some salt, thyme and olive oil.
Stir in a spoonful of creme fresh and drop the tiny tomatoes on top.