1. Preheat oven to 180°C (350°F). 2. Place capsicums in a shallow baking dish skin side up, drizzle with half the oil and roast for 25 mins, or until softened. 3. Remove from the oven & cover with foil and allow to cool slightly. 4. Peel off the skin and roughly chop the flesh. 5. Heat remaining oil in a large saucepan over medium heat. 6. Add onion and sauté until soft, then add garlic and tomato paste & cook for 2 minutes, stirring constantly. 7. Add capsicum, tomato & stock, then cover & simmer for 15 minutes. 8. Allow to cool slightly, then puree using a blender/ stick blender. 9. Season to taste- for a sweeter soup add Equal. 10. Reheat soup & serve sprinkled with basil. ---------------------------------------------------------------------------
Nutrition
Ingredients
