Roast Red Capsicum (Bell Pepper) And Tomato Soup - cooking recipe

Ingredients

2 red capsicums, halved & seeded (bell peppers)
2 tablespoons olive oil
1 large onion, finely sliced
2 garlic cloves, crushed
1 tablespoon tomato paste
750 g tomatoes, roughly chopped
2 cups vegetable stock
1 handful basil, torn
1 tablet Equal sugar substitute (optional)

Preparation

Preheat oven to 180\u00b0C (350\u00b0F).
Place capsicums in a shallow baking dish skin side up, drizzle with half the oil and roast for 25 mins, or until softened.
Remove from the oven & cover with foil and allow to cool slightly.
Peel off the skin and roughly chop the flesh.
Heat remaining oil in a large saucepan over medium heat.
Add onion and saute until soft, then add garlic and tomato paste & cook for 2 minutes, stirring constantly.
Add capsicum, tomato & stock, then cover & simmer for 15 minutes.
Allow to cool slightly, then puree using a blender/ stick blender.
Season to taste- for a sweeter soup add Equal.
Reheat soup & serve sprinkled with basil.