Roast red capsicum & tomato soup

Ingredients

• Red bell pepper

  Sweet, raw

  2 medium or 238g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Onions

  Raw

  1 large or 150g

• Garlic

  Raw

  2 cloves, minced or 6g

• Tomato paste

  Canned, without salt added

  1 tbsp or 16g

• Tomatoes

  Orange, raw

  750g

• Swanson Broth, Certified Organic Vegetable Broth

  2 cup or 470g

• Aspartame

  Sweeteners, tabletop, equal, packets

  100g

• Basil

  Fresh

  ½ cup leaves, whole or 12g

Directions

1. PLEASE DO NOT ADD TO PUBLIC DATABASE
2. Place capsicums in a shallow baking dish skin-side up and drizzle with half the oil. Roast for 25 minutes, or until softened. Remove from oven, then cover with foil and allow to cool slightly. Peel off and discard skin and roughly chop flesh.
3. Heat remaining oil in a large saucepan over medium heat. Add onion and saute 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.
4. Allow to cool slightly, then puree using a blender or hand-held processor. Season to taste. For a sweeter soup add Equal.
5. Reheat soup and serve sprinkled with basil.
6. Preheat oven to 180°C (350°F).

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