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

Hey everyone, I hope you are having an amazing day today. Today, we’re going to prepare a special dish, vickys red pepper soup with basil oil gf df ef sf nf. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

Vickys Red Pepper Soup with Basil Oil GF DF EF SF NF is one of the most favored of current trending meals on earth. It’s appreciated by millions every day. It is easy, it is quick, it tastes delicious. They’re nice and they look fantastic. Vickys Red Pepper Soup with Basil Oil GF DF EF SF NF is something that I’ve loved my whole life.

To begin with this particular recipe, we must first prepare a few components. You can have vickys red pepper soup with basil oil gf df ef sf nf using 11 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Vickys Red Pepper Soup with Basil Oil GF DF EF SF NF:
  1. Get 300 grams baby plum tomatoes
  2. Get 2 red onions, chopped
  3. Prepare 2 red chillies, deseeded & finely chopped
  4. Make ready 3 clove garlic, finely chopped
  5. Make ready 4 red bell peppers, deseeded & chopped
  6. Make ready 1 sweet potato, peeled and chopped
  7. Make ready 700 ml vegetable stock
  8. Prepare 2 tsp sweet smoked paprika
  9. Make ready 10 fresh basil leaves
  10. Get extra virgin olive oil
  11. Make ready to taste 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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