Roast Red Capsicum (Bell Pepper) and Tomato Soup

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

  optional

Step-by-step instructions

1. 1

   Preheat oven to 180°C (350°F).

2. 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. 3

   Remove from the oven & cover with foil and allow to cool slightly.

4. 4

   Peel off the skin and roughly chop the flesh.

5. 5

   Heat remaining oil in a large saucepan over medium heat.

6. 6

   Add onion and sauté until soft, then add garlic and tomato paste & cook for 2 minutes, stirring constantly.

7. 7

   Add capsicum, tomato & stock, then cover & simmer for 15 minutes.

8. 8

   Allow to cool slightly, then puree using a blender/ stick blender.

9. 9

   Season to taste- for a sweeter soup add Equal.

10. 10

    Reheat soup & serve sprinkled with basil.