Roasted Red Capsicum And Tomato Soup

Ingredients

• 2 red capsicums, halved and seeded
• 1 teaspoon of olive oil
• 1 large onion, finely sliced
• 2 clove garlic, crushed
• 1 tablespoon tomato paste
• 750 gram ripe tomatoes, roughly chopped
• 2 cup vegetable stock (made with powdered stock or cubes)
• 1 teaspoon artificial sweetener
• 1 handful basil, torn

Preparation

• Preheat oven to 180°C.
• Place capsicums in a shallow baking dish, skin side up and spray with olive oil. Roast for 25 minutes or until softened.
• Remove from oven, cover with foil, and allow to cool slightly.
• Peel off and discard skin and roughly chop flesh.
• Spray a large saucepan with oil and place on medium heat.
• Add onion and sauté until soft.
• Add garlic and tomato paste and cook for 2 minutes, stirring constantly.
• Add capsicum, tomato and stock, then cover and simmer for 15 minutes.
• Allow to cool slightly, then puree using blender or hand held processor. Season to taste.
• For a sweeter soup, add Equal.
• Reheat soup and serve sprinkled with basil.