Preheat oven to 180°F Celsius

Halve & seed capsicums, place skin-side up and drizzle with 1 tablespoon oil. Roast for 25 minutes or until softened. Remove from oven, cover with foil and allow to cool slightly. Peel off & discard skin & roughly chop flesh.

Heat remaining oil in a large saucepan over medium heat. Add onion & saute until soft. Add crushed garlic & tomato paste & coo for 2 minutes, stirring constantly.

Add capsicum, roughly chopped tomatoes & vegetable stock. Cover and simmer for 15 minutes.

Allow to cool slightly, then puree using a blender.

Season to taste. For a sweeter soup, add Sugar or Equal.

Reheat soup & serve sprinkled with roughly torn basil.