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.
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.
Open in Cookpad AppSteps
- 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
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