TOMATO & RED PEPPER SOUP
Recipe by the Leek and the Carrot
Serves 4
Takes 50 minutes
Ingredients:
3 tablespoons olive oil
2 red peppers, seeded and diced
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 leeks, quartered and sliced
1 red onion, diced
2 garlic cloves, minced
6 cups fresh tomatoes (this can be big tomatoes cut into quarters or eighths based on size, or cherry tomatoes cut in half)
4 cups chicken or vegetable stock
2 teaspoons sugar
1/2 cup heavy cream
Optional super fun add-ins:
Sourdough “croutons” (see instructions below)
2-4 ounces cubed cheddar cheese
1 cup halved cherry tomatoes
Sourdough “croutons”:
2 tablespoons butter
2 pieces sourdough bread
1/4 teaspoon kosher salt
1/4 teaspoon garlic powder
Directions:
In a large stock pot, heat oil over medium heat. Add peppers, salt and pepper. Cook until just beginning to brown, about 10 minutes. Reduce heat to medium low. Add leeks, red onion, and garlic. Cook until tender, about 5 minutes more. Add in tomatoes and allow to caramelize with veggies for 5 minutes, then add in stock.
Bring mixture to a boil, reduce to a simmer and cook for 20 minutes. Stir in sugar and cream and puree with an immersion blender, blender, or food processor. Taste and adjust seasonings as desired (you might want more salt, pepper, or sugar). Serve warm as is or, if using super fun add-ins, continue to the next step.
If serving with optional super fun add-ins, begin by making your sourdough “croutons”. Melt butter in a large skillet over medium heat. Add sourdough bread and sprinkle with half the salt and garlic powder. Cook until toasted on one side, flip, and sprinkle with remaining salt and garlic powder. Continue until toasted on the second side and then cut into cubes.
Divide cheese cubes, halved cherry tomatoes and sourdough croutons into four bowls. Ladle soup over cheese, tomatoes, and croutons and devour immediately.