Place a little oil on a large baking pan. 2. Cut the tops off the tomatoes, then cut he tomatoes in half. 3. Place the flat side of the tomatoes on a baking tray and add the quartered peppers. 4. Sprinkle with the brown sugar and a little salt. 5. Place the baking tray in the upper third of the oven under the griller and grill until the tomatoes and peppers are dark brown and their skins are able to peel off easily. 6. Heat a little oil in a large soup pot and fry the onions until golden brown. 7. Add the celery, basil, chilli sauce and garlic and continue to cook until limp. 8. Add 3 cups of the water and bring to the boil. Once boiling reduce the heat and allow to simmer. 9. When all the tomatoes and peppers are cooked and their skins removed, add them, together with the juice they made, to the pot. 10. Add the remaining 2 cups of water, the tomato paste and stock powders and bring to the boil. 11. Reduce the heat and simmer for about 2 hours. 12. Using a hand blender, blend the soup until smooth. 13. Add the non-dairy creamer and continue to blend well until smooth. If you feel the soup is a bit too thick, add a little hot water and a little more stock powder. 14. Season with salt and pepper according to taste.