Vickys Red Pepper Soup with Basil Oil

1. 1

   Preheat the oven to gas 4 / 180C / 350F

2. 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. 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. 4

   Meanwhile, put the tomatoes on a baking tray and toss in some oil with a sprinkle of salt.

5. 5

   Roast for 15 minutes until the skins start to split open

6. 6

   Add the roasted tomatoes with the juices in the baking tray and the vegetable stock.

7. 7

   Bring to the boil and simmer for 10 minutes

8. 8

   Put the soup in a blender and liquidise smooth.

9. 9

   Return to the pan, stir in the paprika and season to taste with the salt & pepper

10. 10

    Finely chop the basil and mix with a few tablespoons of the oil

11. 11

    Ladle the soup into bowls and top with a swirl of the basil oil

* Per serving · 4 servings · Values may vary.

No additional tips available.