This recipe will feed 10/12 people, for a smaller quantity simply halve the ingredients.

Add your tins of tomatoes, a glass of white wine and 3 of the 4 tins of coconut milk to a large saucepan and add the stock cubes, dried Italian herbs and I like to add a teaspoon of cayenne pepper just to give a bit of warmth to the soup. This will form the base of your soup. Chop your peppers and tomatoes in to large chunks and place in a baking tray, drizzle with olive oil and roast in the oven for 20 minutes, this will add a sweetness to them. Dice the onions and finely chop the garlic and fry until golden brown. Add the tomatoes, peppers, onions, garlic and basil to a blender (save some fresh leaves of basil to dress the soup when ready to serve). Add the mix from the blender to the saucepan and boil on a low heat stirring gently. 

With the remaining tin of coconut milk scoop off the thick coconut from the top of the tin and a little bit of the liquid and put in a squeezy sauce bottle, you will use this to dress the top of the soup and give it that really creamy look. Finish the soup with a squiggle of coconut cream, sprinkle of italian herbs, a fresh basil leaf and cayenne pepper. Serve with crusty toasted bread on the side :)