In a pot on medium heat, add Tomatoes, and Stock. Add Paprika, Salt, Pepper, Fennel, Rosemary, Thyme, Oregano, and Cinnamon. Mix well, bring to a simmer covered. Reduce heat to low, maintain a simmer.

In a cold fry pan, add Pork Belly, turn heat to medium high. Lightly season with Salt, and Pepper, sauté Pork for 8 minutes, (until slightly crispy). Remove Pork, leaving Oil behind. Add Pork to a food processor, process Pork until it becomes a purée. Add Pork to the Tomatoes.

Add Olive Oil to the pan, allow to get hot. Add Onions, and Chili, lightly season with Salt, Pepper, and Garlic Plus. Sauté for 5 minutes. Add Celery, sauté for 5 minutes. Add Leek, sauté for 4 minutes. Add Carrot, lightly season with Salt, Pepper, and Garlic Plus, sauté for 5 minutes.

Reduce heat to medium. Make a well in centre of pot, add a little Oil if required. Add Garlic, sauté for 30 seconds, mix well. Add Vegetables to the Tomatoes.

Using a stick Blender, blend Soup until smooth.

Simmer Soup for 90 minutes, covered, on low heat, (enough heat to maintain a simmer).

Add in Cream, and Basil, mix well. Bring back to a simmer, simmer for 5 minutes. Remove from heat. Add in Lime, mix well.

Blend Soup again until smooth, and Basil is blended in.