Roast Red Capsicum (Bell Pepper) And Tomato Soup

• 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)

1. Preheat oven to 180u0b0C (350u0b0F).
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 saute 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.

red capsicums, olive oil, onion, garlic, tomato paste, tomatoes, vegetable stock, handful basil, sugar substitute

Taken from www.food.com/recipe/roast-red-capsicum-bell-pepper-and-tomato-soup-428254 (may not work)