Vickys Red Pepper Soup with Basil Oil GF DF EF SF NF
I love this soup! My hubby is a die-hard bell pepper hater but he loves this too ... what he doesn't know won't kill him lol!
Vickys Red Pepper Soup with Basil Oil GF DF EF SF NF
I love this soup! My hubby is a die-hard bell pepper hater but he loves this too ... what he doesn't know won't kill him lol!
Cooking Instructions
- 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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