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

Hello everybody, it’s Brad, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, vickys red pepper soup with basil oil gf df ef sf nf. One of my favorites. This time, I will make it a bit tasty. This will be really delicious.

Vickys Red Pepper Soup with Basil Oil GF DF EF SF NF is one of the most popular of recent trending meals on earth. It’s easy, it’s fast, it tastes delicious. It’s appreciated by millions every day. They are fine and they look wonderful. Vickys Red Pepper Soup with Basil Oil GF DF EF SF NF is something that I have loved my whole life.

To begin with this recipe, we must first prepare a few components. 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 can achieve it.

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