ROASTED RED PEPPER TOMATO SOUP

Ingredients

2 tablespoons olive oil

1 medium leek (white only), thinly sliced

1/2 onion, chopped

3 cloves garlic, minced

1 (28-ounce) can fire-roasted tomatoes

1 (13-ounce) jar roasted red peppers, drained

1 teaspoon dried oregano

1 teaspoon sugar

Salt and pepper, to taste

Directions

In a large stock pot, add the olive oil. Stir in the leek and onion. Cook until softened and translucent, about 3–5 minutes.

Stir in the garlic, and cook for another minute. Turn off the heat and transfer to a food processor. Add tomatoes and red peppers, and purée until smooth.

Transfer back to the pot, and add the oregano and sugar. Bring to a gentle simmer. Add salt and pepper to taste and serve!

Source: My Fitness Pal Food Blog