Place capsicum cut side down onto a greased baking tray, spray lightly with oil and bake in a preheated oven at 200°C for 30 minutes. Place hot capsicums into a plastic bag, seal and set aside for 20 minutes.
Remove capsicums from bag and reserve any liquid. Carefully remove the skin and discard. Set skinned capsicums aside.
Melt butter in a large saucepan, add onion and cook for 2-3 minutes or until tender. Add capsicums, reserved liquid, Leggo’s Tomato Paste and sugar. Cook stirring for 2 minutes.
Add chicken stock and bring to the boil, reduce heat and simmer covered for 15 minutes, stirring occasionally.
Puree soup until smooth and serve garnished with basil and cracked black pepper. Accompany with crispy bread sticks.