Roast Red Capsicum & Tomato Soup

• 2 Red Capsicums
• 2 tbsp Olive Oil
• 1 large Onion
• 2 clove Garlic
• 1 tbsp Tomato Paste
• 750 grams Tomatoes
• 2 cup Vegetable Stock
• 1 Handful Basil

1. Preheat oven to 180F Celsius
2. Halve & seed capsicums, place skin-side up and drizzle with 1 tablespoon oil.
3. Roast for 25 minutes or until softened.
4. Remove from oven, cover with foil and allow to cool slightly.
5. Peel off & discard skin & roughly chop flesh.
6. Heat remaining oil in a large saucepan over medium heat.
7. Add onion & saute until soft.
8. Add crushed garlic & tomato paste & coo for 2 minutes, stirring constantly.
9. Add capsicum, roughly chopped tomatoes & vegetable stock.
10. Cover and simmer for 15 minutes.
11. Allow to cool slightly, then puree using a blender.
12. Season to taste.
13. For a sweeter soup, add Sugar or Equal.
14. Reheat soup & serve sprinkled with roughly torn basil.

red, olive oil, onion, clove garlic, tomato, tomatoes, vegetable stock, handful basil

Taken from cookpad.com/us/recipes/333333-roast-red-capsicum-tomato-soup (may not work)