Tomato & red pepper soup by Jess Sepel – Food & Home Magazine

Ingredients

• 3 large red peppers
• 3 tablespoons olive oil
• 6 plum tomatoes
• 1 red onion, finely chopped
• 1 garlic clove, crushed
• 2 teaspoons smoked paprika
• a pinch of chilli flakes
• Celtic sea salt and ground pepper
• 1 bunch basil, chopped, reserving a few small leaves for garnish
• 750 ml vegetable stock