Roast Red Capsicum Bell Pepper and Tomato Soup

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

Steps:

• Preheat oven to 180C 350F
• 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 amp; 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 saut until soft then add garlic and tomato paste amp; cook for 2 minutes stirring constantly
• Add capsicum tomato amp; stock then cover amp; 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 amp; serve sprinkled with basil