Vickys Red Pepper Soup with Basil Oil
- 300 grams baby plum tomatoes
- 2 red onions, chopped
- 2 red chillies, deseeded & finely chopped
- 3 clove garlic, finely chopped
- 4 red bell peppers, deseeded & chopped
- 1 sweet potato, peeled and chopped
- 700 ml vegetable stock
- 2 tsp sweet smoked paprika
- 10 fresh basil leaves
- Preheat the oven to gas 4 / 180C / 350F
- 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
- Add a pinch of salt, the bell peppers and sweet potatoes and cook for a further 20 minutes or until the vegetables are softened
- 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
- Add the roasted tomatoes with the juices in the baking tray and the vegetable stock.
- Bring to the boil and simmer for 10 minutes
- 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
- Finely chop the basil and mix with a few tablespoons of the oil
- Ladle the soup into bowls and top with a swirl of the basil oil
baby plum tomatoes, red onions, red chillies, clove garlic, red bell peppers, sweet potato, vegetable stock, sweet smoked paprika, basil
Taken from cookpad.com/us/recipes/359404-vickys-red-pepper-soup-with-basil-oil (may not work)