Tomato & red pepper soup by Jess Sepel – Food & Home Magazine
My wonderful mum, Nicky Sepel, has been making this tomato & red pepper soup for years and we all beg her to make it every Friday night – it’s that good!
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Cooking tools:
- Immersion blender
- Oven
- Baking sheet
- Parchment paper
- Chef's knife
- Cutting board
- Saucepan
- Stove
- Wooden spoon
- Measuring spoon
- Measuring cup
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
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