Photo: AI-generated illustration of the dish.
You'll need
- 1 tbsp olive oil
- 1 onion, chopped
- 2 red peppers, chopped
- 2 garlic cloves, crushed
- 2 tins chopped tomatoes (400g each)
- 1 tbsp tomato purée
- 500ml vegetable stock
- A few fresh basil leaves
Warming lunch ideas UK
Two tins and two peppers, a big warm pot in 30 minutes. Serves 4, about 30 minutes.
Photo: AI-generated illustration of the dish.
Method
Heat the oil in a large pan over a medium heat and cook the onion and peppers for 8 minutes until soft. Add the garlic for the last minute.
Stir in the tomatoes, tomato purée and stock, bring to the boil and simmer for 15 minutes.
Take it off the heat, let it cool for a few minutes and blend until smooth. Don't overfill the blender: hot soup can spit.
Season with salt and pepper, reheat until steaming and ladle into bowls. Tear a few basil leaves over the top.
Leftovers: cool, get them into the fridge within 2 hours, eat within 2 days and reheat once until steaming hot.
Every figure is an estimate per portion, worked out from UK government food-composition data (CoFID). Your portions and brands will differ, so treat these as a guide. Salt not measured. Vegetable stock is not included in the figures (not measured). How our recipes are made.
Check the label on: vegetable stock (often celery).
Always check the label on anything packaged — recipes and brands vary, and we cannot see your packet.
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