Healthy Tomato and Red Pepper Soup by @jshealth

Winter is coming, this, simple, healthy, tomato and red pepper soup with extra layers of smokiness from Spanish smoked paprika is a definately a winter warmer. I came across this recipe in @foodandhomesa last year and the only thing that I have really changed is that I use a Spanish smoked paprika, freshly chopped red chili and I like to drizzle some pesto on top when serving. I have been making the soup since, even through the summer, it’s just so good. 

 Tomato & red pepper soup by Jessica Sepel
 
 Ingredients
 3 large red peppers
 3 tablespoons olive oil
 6 plum tomatoes
 1 red onion, finely chopped
 1 garlic clove, crushed
 2 teaspoons Spanish smoked paprika
 2 red chili chopped
 Celtic sea salt and ground pepper
 1 bunch basil, chopped, reserving a few small leaves for garnish
 750 ml vegetable stock
 Drizzle of @woolworths_sa Pesto
 
 Instructions
 1. Preheat the oven to 200°C (180°C fan/gas 6) and line two baking trays with baking paper.
 
 2. Cut the peppers into quarters and remove the seeds and membranes. Arrange on one of the prepared trays and drizzle over 1 tablespoon of the olive oil.
 
 3.Cut the tomatoes into quarters and arrange on the second tray, cut side up.
 
 4.Drizzle over 1 tablespoon of the olive oil.
 
 5.Place the trays in the oven and roast the vegetables for 30 minutes.
 
 6.Meanwhile, heat the remaining olive oil in a large heavy-based saucepan over medium heat, add the onion and garlic and cook until softened.
 
 7.Add the paprika and chilli and season to taste with salt and pepper.
 
 8.Add the roasted pepper and tomato, then stir in the chopped basil and sauté for 20 minutes or until softened and collapsed.
 
 9.Pour in the stock and bring to the boil, then reduce the heat to medium–low and simmer for a further 20 minutes.
 
 10.Blend the soup with a stick blender until smooth and creamy.
 
 11.Taste and adjust the seasoning if necessary, then serve garnished with the reserved basil leaves and a drizzle of pesto and pepper
 
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