Instructions
Step 1
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.
Step 2
Remove capsicums from bag and reserve any liquid. Carefully remove the skin and discard. Set skinned capsicums aside.
Step 3
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.
Step 4
Add chicken stock and bring to the boil, reduce heat and simmer covered for 15 minutes, stirring occasionally.
Step 5
Puree soup until smooth and serve garnished with basil and cracked black pepper. Accompany with crispy bread sticks.