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Ingredients - Vickys Red Pepper Soup with Basil Oil GF DF EF SF NF:

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