One or two boxes of large salad tomatoes (I like to put two so plenty of tomatoes)

2 large sweet red peppers

Salt, pepper, dried basil all to taste

Lea and Perrins or tabasco sauce (couple of shakes if you like spicy)

1 litre vegetable stock (I cheat and use two veg stock pots with 1 litre boiling water

Before you start soak the tomatoes in boiling water so you can easily peel the skins off them,  chop roughly (into about 4 pieces each tomato).  remove seeds from the peppers and chop roughly (large bits is ok).  Make the stock if cheating like me!

Heat half a tablespoonful of olive oil in a strong large pan.  Fry the pepper pieces until they are slightly blackened but not burnt through!!  Add the chopped up tomatoes and the seasoning.  Fry for about 5 minutes,  be sure to stir regularly.  Then add the stock and turn heat right down,  put the lid on (or cover) and allow to simmer for around 30 to 40 minutes.  Then liquidise and hopefully hey presto gorgeous soup.

This weekend I also made wholemeal rolls (with 1/3 white flour so the kids will eat them!) making the dough in the breadmaker with a recipe from the breadmaker pamphlet and then forming 8 large rolls,  leaving them in the top oven to prove with a teatowel over them (whilst the lower oven is on so heat is rising to them) then baking them at 200 degrees for about 20 minutes (until they sound hollow when you tap the bottom).

PS tip from the kids,  cut the rolls open,  put the butter in and microwave for about 1 minute so it all melts into the roll.  Delicious with the scrummy soup.