Heat the oil in a large saucepan.
Sauté the onion, peppers and garlic for about 5 min.
Add the fresh tomatoes and cook for another 3-4 min.
Add the tinned tomatoes, stock and 250ml water.
Bring to the boil, reduce the heat and simmer for 30 min.
Remove from the heat and let it cool a little.
Purée the soup in batches with a blender.
Strain through a coarse sieve and add a little extra stock, if desired.
Season to taste with salt and freshly ground black pepper.
Optionally garnish with basil, mint and/or sour cream.
Serve hot and enjoy!