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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 materials which are undoubtedly easy to receive, and we have to process them at the very least through 8 measures. You should shell out 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. Give 300 grams of baby plum tomatoes
2. Take 2 - red onions, chopped
3. You need 2 red chillies, deseeded & finely chopped
4. You need 3 clove - garlic, finely chopped
5. Provide 4 for red bell peppers, deseeded & chopped
6. Get 1 sweet potato, peeled and chopped
7. Provide 700 ml of vegetable stock
8. Prepare 2 tsp sweet smoked paprika
9. Take 10 fresh basil leaves
10. Require of extra virgin olive oil
11. You need to taste for sea salt & freshly ground pepper

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

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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