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

1. Preheat the oven to gas 4 / 180C / 350F
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.
5. Roast for 15 minutes until the skins start to split open
6. Add the roasted tomatoes with the juices in the baking tray and the vegetable stock.
7. Bring to the boil and simmer for 10 minutes
8. Put the soup in a blender and liquidise smooth.
9. Return to the pan, stir in the paprika and season to taste with the salt & pepper
10. Finely chop the basil and mix with a few tablespoons of the oil
11. 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)