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Alright, don’t linger, let’s course of action this vickys red pepper soup with basil oil gf df ef sf nf formula with 11 components which are undoubtedly easy to obtain, and we have to process them at the very least through 8 measures. You should expend a while on this, so the resulting food could be perfect.

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

1. You need 300 grams baby plum tomatoes
2. Get 2 of red onions, chopped
3. Get 2 for red chillies, deseeded & finely chopped
4. Take 3 clove garlic, finely chopped
5. You need 4 red bell peppers, deseeded & chopped
6. Get 1 for sweet potato, peeled and chopped
7. Prepare 700 ml vegetable stock
8. Prepare 2 tsp - sweet smoked paprika
9. Get 10 of fresh basil leaves
10. Get for extra virgin olive oil
11. Make ready to taste of sea salt & freshly ground pepper

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

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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