Step 1: Place peppers on a baking tray & roast in the oven on high heat for approx 15 minutes.
Step 3: While the peppers are cooking, gently fry the chopped onion for approx 5 minutes.
Step 5: When onions have softened, add the chicken stock, garli puree, pasta, basil, salt & pepper to the saucepan, bring to the boil & then gently simmer for 15 minutes.
Step 7: When peppers have roasted, remove from oven & put aside approx 1/4 of them. Roughly chop the remainder & then blend to a puree. Add this puree & the blended tomatoes to the saucepan and stir it in well.
Step 9: Chop the remainding pepper to a size you like & then add this to the saucepan, stir in & your soup is ready for you to enjoy.
Step 11: This soup is quite filling if served with thick chunky, crusty bread that has been warmed in the oven.