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Vickys Red Pepper Soup with Basil Oil GF DF EF SF NF
Vickys Red Pepper Soup with Basil Oil GF DF EF SF NF

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We hope you got benefit from reading it, now let’s go back to vickys red pepper soup with basil oil gf df ef sf nf recipe. To make vickys red pepper soup with basil oil gf df ef sf nf you only need 11 ingredients and 8 steps. Here is how you achieve that.

The ingredients needed to cook Vickys Red Pepper Soup with Basil Oil GF DF EF SF NF:
  1. Take baby plum tomatoes
  2. Prepare red onions, chopped
  3. Use red chillies, deseeded & finely chopped
  4. Take garlic, finely chopped
  5. Take red bell peppers, deseeded & chopped
  6. Provide sweet potato, peeled and chopped
  7. You need vegetable stock
  8. Get sweet smoked paprika
  9. Provide fresh basil leaves
  10. Provide extra virgin olive oil
  11. Use sea salt & freshly ground pepper
Steps to make Vickys Red Pepper Soup with Basil Oil GF DF EF SF NF:
  1. Preheat the oven to gas 4 / 180C / 350°F
  2. Heat 3 tablespoons of the oil in a heavy pan and sweat off the onions, chillies and garlic over a low heat until the onions are translucent
  3. Add a pinch of salt, the bell peppers and sweet potatoes and cook for a further 20 minutes or until the vegetables are softened
  4. Meanwhile, put the tomatoes on a baking tray and toss in some oil with a sprinkle of salt. Roast for 15 minutes until the skins start to split open
  5. Add the roasted tomatoes with the juices in the baking tray and the vegetable stock. Bring to the boil and simmer for 10 minutes
  6. Put the soup in a blender and liquidise smooth. Return to the pan, stir in the paprika and season to taste with the salt & pepper
  7. Finely chop the basil and mix with a few tablespoons of the oil
  8. Ladle the soup into bowls and top with a swirl of the basil oil

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