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

Vickys Red Pepper Soup with Basil Oil GF DF EF SF NF. Add the oil and onion to a soup pan and gently fry until translucent. I put in garlic and chilli pepper in the middle just like the stuff you get in It started out fantastic but by the late evening I was stressed to the max. For basil cream, stir sour cream and heavy cream together with chopped basil and salt and.

Note Using a jar of roasted red peppers gives this soup a rich flavor and cuts the cooking time. Vickys Chicken, Leek & Mushroom Pot Pies GF DF EF SF NF Recipe by Vicky@Jacks Free-From I like to use fruit in my salads as well as vegetables and I find the flavour of an orange goes really well with beetroot and red onion. Great recipe for Vickys Chunky Chilli Bean Soup, GF DF EF SF NF. 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 cook it.

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

1. It's 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. It's 4 of red bell peppers, deseeded & chopped.
6. Prepare 1 of sweet potato, peeled and chopped.
7. It's 700 ml of vegetable stock.
8. It's 2 tsp of sweet smoked paprika.
9. Prepare 10 of fresh basil leaves.
10. It's of extra virgin olive oil.
11. It's to taste of sea salt & freshly ground pepper.

Allergy friendly (GF, DF, SF, NF, EF, Refined sugar free) Chopped red peppers, onion, and garlic are sauteed in butter, simmered in chicken broth, pureed, strained and reheated with heavy cream I changed the butter to a pat of butter, the rest olive oil, I used nine very large, ripe, meaty red peppers, roasted and peeled the. Homemade roasted red pepper soup with a Tex-Mex twist. This soup is creamy yet cream-less and thoroughly delicious.

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.

Hands down the best red pepper soup I've ever tasted. This soup's bold color is matched by Your soup sounds fantastic! Learn how to make Tomato-Basil-Red Pepper Soup. A delicious recipe for Roasted Red Pepper Soup garnished with orange cream and fresh basil. Photos, nutritional info and Weight Watchers Points Roasted Red Pepper Soup is a nice, light pretty soup recipe.