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

Hello everybody, it’s Jim, welcome to my recipe site. Today, I will show you a way to make a special dish, vickys red pepper soup with basil oil gf df ef sf nf. It is one of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Vickys Red Pepper Soup with Basil Oil GF DF EF SF NF is one of the most well liked of current trending meals in the world. It is simple, it’s quick, it tastes yummy. It’s enjoyed by millions daily. Vickys Red Pepper Soup with Basil Oil GF DF EF SF NF is something which I’ve loved my entire life. They are fine and they look fantastic.

To begin with this recipe, we must first prepare a few ingredients. 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 that.

The ingredients needed to make Vickys Red Pepper Soup with Basil Oil GF DF EF SF NF:

1. Take 300 grams baby plum tomatoes
2. Get 2 red onions, chopped
3. Get 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. Make ready 2 tsp sweet smoked paprika
9. Prepare 10 fresh basil leaves
10. Take extra virgin olive oil
11. Get 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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