Vickys Red Pepper Soup with Basil Oil GF DF EF SF NF.
Hello everybody, it's Louise, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, vickys red pepper soup with basil oil gf df ef sf nf. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.
Vickys Red Pepper Soup with Basil Oil GF DF EF SF NF is one of the most well liked of recent trending meals in the world. It's appreciated by millions daily. It's 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 which I have loved my whole life.
To begin with this particular recipe, we must 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 can achieve it.
The ingredients needed to make Vickys Red Pepper Soup with Basil Oil GF DF EF SF NF:
- {Get 300 grams of baby plum tomatoes.
- {Make ready 2 of red onions, chopped.
- {Prepare 2 of red chillies, deseeded & finely chopped.
- {Get 3 clove of garlic, finely chopped.
- {Take 4 of red bell peppers, deseeded & chopped.
- {Take 1 of sweet potato, peeled and chopped.
- {Get 700 ml of vegetable stock.
- {Make ready 2 tsp of sweet smoked paprika.
- {Get 10 of fresh basil leaves.
- {Make ready of extra virgin olive oil.
- {Make ready to taste of sea salt & freshly ground pepper.
Steps 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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