Roasted Red Pepper Tomato Soup
Provided by Coach Meredith
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. Bring to a gentle simmer. Add salt and pepper to taste and serve!