Roasted Red Pepper and Tomato Soup
Roasted Red Pepper and Tomato Soup is a savory and comforting blend of red peppers and tomatoes, making a delicious soup.
Allowed for Ideal Protein phases 1 to 3.
Serving size
Ingredients
- 8 Medium Tomatoes Cored and Quartered
- 3 Red Bell Peppers Seeded and Quartered
- 2 Small Leeks
- 2 tbsp. Extra Virgin Olive Oil, Divided
- 6 Cloves Garlic, Unpeeled
- 4 cups Vegetable Broth
- ¼ tsp. Smoked Paprika
- Pinch of Cayenne Pepper (Omit If Sensitive to Spice)
- To taste Fine Salt and Freshly Ground Black Pepper
Preparation
Step 1
Preheat your oven to 400°F (200°C).
Step 2
Place the quartered tomatoes and red bell peppers on a baking sheet lined with parchment paper. Drizzle 1 tbsp. extra virgin olive oil over them. Toss the vegetables to coat them in the oil.
Step 3
Roast in the preheated oven for about 30-40 minutes or until they are softened and slightly charred.
Step 4
While the tomatoes and red peppers are roasting, clean and thinly slice the leeks. In a large saucepan, heat the remaining 1 tbsp. extra virgin olive oil over medium heat.
Step 5
Add the sliced leeks and sauté until they become tender, about 5 minutes.
Step 6
Add the unpeeled garlic cloves to the saucepan with the leeks. Continue to sauté for another 2 minutes.
Step 7
Once the roasted tomatoes and red peppers are ready, transfer them to the saucepan with the sautéed leeks and garlic.
Step 8
Add vegetable broth, smoked paprika, and a pinch of cayenne pepper. Season with salt and freshly ground black pepper. Bring the mixture to a simmer.
Step 9
Using an immersion blender or transferring the mixture to a countertop blender, blend the soup until it reaches your desired consistency.
Step 10
Return the blended soup to the saucepan and reheat it over low heat if necessary. Taste and adjust the seasoning, adding more salt or pepper if needed.
Step 11
Serve and Enjoy!
