Tomato, Roast Capsicum & Bean Soup | SPC

Ingredients

• 2 large red capsicum, seeded, quartered
• 1 large onion, wedges
• 3 garlic cloves, skin on
• 2 roma tomatoes, quartered
• 2 tbsp olive oil
• 1 bunch sage, half leaves chopped, remaining fried to serve
• 2 tsp smoked paprika
• 1 tsp dried oregano
• 1/2 tsp dried chilli flakes
• 1L vegetable stock
• 2 x 410g cans Ardmona Rich and Thick Classic Tomatoes
• 140g Ardmona Tomato Paste
• 1 tsp sugar (optional)
• 400g can cannellini (white) beans, rinsed, drained
• 1/4 cup thickened cream
• Extra-virgin olive oil to drizzle