Spicy red pepper soup – Food & Home Magazine

Ingredients

• 5 red peppers, seeded and sliced
• 30ml (2 tbsp) olive oil
• 2 garlic cloves, finely chopped
• 4 spring onions, sliced
• 1 red chilli, seeded and chopped
• 1 x 420g tin Italian chopped tomatoes
• 1,3L vegetable stock
• 10ml (2 tsp) balsamic vinegar
• 45ml (3 tbsp) fresh basil, shredded
• salt and freshly ground black pepper, to taste