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, I hope you are having an amazing day today. Today, we’re going to make a distinctive dish, vickys red pepper soup with basil oil gf df ef sf nf. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. 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 recent trending meals in the world. It’s easy, it’s fast, it tastes delicious. It is appreciated by millions every day. Vickys Red Pepper Soup with Basil Oil GF DF EF SF NF is something that I’ve loved my entire life. They’re fine and they look fantastic.

To get started with this recipe, we have to 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:
  1. Take 300 grams baby plum tomatoes
  2. Prepare 2 red onions, chopped
  3. Make ready 2 red chillies, deseeded & finely chopped
  4. Take 3 clove garlic, finely chopped
  5. Make ready 4 red bell peppers, deseeded & chopped
  6. Make ready 1 sweet potato, peeled and chopped
  7. Get 700 ml vegetable stock
  8. Make ready 2 tsp sweet smoked paprika
  9. Prepare 10 fresh basil leaves
  10. Make ready 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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