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We hope you got insight from reading it, now let’s go back to vickys red pepper soup with basil oil gf df ef sf nf recipe. You can cook vickys red pepper soup with basil oil gf df ef sf nf using 11 ingredients and 8 steps. Here is how you do it.
The ingredients needed to cook Vickys Red Pepper Soup with Basil Oil GF DF EF SF NF:
- Take 300 grams baby plum tomatoes
- Take 2 red onions, chopped
- Take 2 red chillies, deseeded & finely chopped
- Get 3 clove garlic, finely chopped
- Use 4 red bell peppers, deseeded & chopped
- Get 1 sweet potato, peeled and chopped
- You need 700 ml vegetable stock
- Use 2 tsp sweet smoked paprika
- Provide 10 fresh basil leaves
- Prepare extra virgin olive oil
- Provide to taste sea salt & freshly ground pepper
Instructions to make Vickys Red Pepper Soup with Basil Oil GF DF EF SF NF:
- Preheat the oven to gas 4 / 180C / 350°F
- 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
- Add a pinch of salt, the bell peppers and sweet potatoes and cook for a further 20 minutes or until the vegetables are softened
- 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
- Add the roasted tomatoes with the juices in the baking tray and the vegetable stock. Bring to the boil and simmer for 10 minutes
- 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
- Finely chop the basil and mix with a few tablespoons of the oil
- Ladle the soup into bowls and top with a swirl of the basil oil
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