Place capsicum cut side down on a baking paper lined tray. Spray with oil and bake in a preheated oven at 200°C for 30 minutes. Wrap capsicums in foil and stand for 30 minutes.
Remove and discard capsicum skins, reserving residual liquid. Chop capsicums into a 1.5cm dice.
Heat oil in a large saucepan. Sauté onion, paprika and pancetta for 3 minutes or until onion is tender. Add capsicum, residual liquid, Leggo’s Tomato Paste and sugar, cook stirring for 2 minutes. Add stock and bring to the boil, reduce heat, cover and simmer for 15 minutes, stirring occasionally.
Puree ¾ of the soup until smooth, stir in remaining soup. Reheat if necessary and serve garnished with basil and pepper with crusty bread on the side.