Recipe: Yummy Vickys Red Pepper Soup with Basil Oil GF DF EF SF NF

Vickys Red Pepper Soup with Basil Oil GF DF EF SF NF. Serve soup with dollop of basil cream and chopped basil. This content is created and maintained by a third. There's no better moment to make tomato soup than when tomatoes are perfectly ripe and plentiful.

Serve on it's own or with some crusty Roasted Red Peppers to increase the depth of flavor. and finally, some Crispy Basil Chickpeas to add some texture and plant. Thai chicken soup with basil and lime. Pancit Bihon With Rice Sticks, Chicken Thighs, Green Cabbage, Medium Carrots, Onion, Garlic, Shrimp, Canola Oil, Dark Soy Sauce, Fish Sauce, Freshly Ground Black Pepper, Lemon Wedge, Scallions, Garlic Oil. You can cook Vickys Red Pepper Soup with Basil Oil GF DF EF SF NF using 11 ingredients and 8 steps. Here is how you achieve it.

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

1. Prepare 300 grams of baby plum tomatoes.
2. Prepare 2 of red onions, chopped.
3. You need 2 of red chillies, deseeded & finely chopped.
4. You need 3 clove of garlic, finely chopped.
5. You need 4 of red bell peppers, deseeded & chopped.
6. It's 1 of sweet potato, peeled and chopped.
7. Prepare 700 ml of vegetable stock.
8. You need 2 tsp of sweet smoked paprika.
9. You need 10 of fresh basil leaves.
10. It's of extra virgin olive oil.
11. It's to taste of sea salt & freshly ground pepper.

Whisk cold soup to blend; thin with more stock if necessary Spoon into bowls. Great recipe for Vickys Red Lentil & Bacon Soup, GF DF EF SF NF. A miserable day in the North East of Scotland calls for soup! Be aware that lentils belong to the same food group as soya beans and if you have a soy allergy as opposed to an intolerance, you may not fare well with lentils and have the.

Vickys Red Pepper Soup with Basil Oil GF DF EF SF NF 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.

Peel and seed pepper and cut into chunks. Slice baguette and place on a baking sheet. Cut the bread on an angle no thicker than ½-inch. Bush both sides of each elongated crouton with basil oil. Learn how to make Tomato-Basil-Red Pepper Soup.

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