Store cupboard Roasted Red Pepper & Tomato Soup

During lockdown at the point of 4 weeks since I did a grocery shop I was faced with nothing fresh other than onions. So it was time to get inventive with tins and jars. It may be a make shift recipe but the taste doesn’t give that impression!

In non lockdown times I’d add a swirl of cream when serving and maybe some croutons or Parmesan shavings. Sadly I had none of these so I sprinkled with dried chilli flakes.

#budgetbasics

In non lockdown times I’d add a swirl of cream when serving and maybe some croutons or Parmesan shavings. Sadly I had none of these so I sprinkled with dried chilli flakes.

#budgetbasics

LindaW @cook_21747763

In non lockdown times I’d add a swirl of cream when serving and maybe some croutons or Parmesan shavings. Sadly I had none of these so I sprinkled with dried chilli flakes.

#budgetbasics

In non lockdown times I’d add a swirl of cream when serving and maybe some croutons or Parmesan shavings. Sadly I had none of these so I sprinkled with dried chilli flakes.

Saved

Ingredients

I onion
2 tbspbutter
1 jarroasted red peppers
1 tinchopped tomatoes
1 tincoconut milk
1bay leaf
Seasoning or flavouring of choice
Dried chilli flakes

Saved

Steps

1

Sweat the onions in butter
2

Drain and add the jar of roasted red peppers, coconut milk, tinned tomatoes and the bay leaf
3

Season or add flavouring of your choice
4

Bring to the boil then turn down the heat and simmer for 15 minutes.
5

Remove the bay leaf then liquidise or blitz with hand blender.
6

Adjust seasoning to taste. Sprinkle with chilli flakes