Roasted Red Pepper and Leek Soup

Did you know that unlike the soccer team, the tennis team either practices or has a match every single weekday? Every one. I was really happy when Kay took the spring season of soccer off to try tennis instead. Her soccer practices were at 5 or 5:30 which was a mess with our dinner time and we had to travel to other towns every weekend for the games. Tennis on the other hand, practices right after school at her school which is seconds from our house and they have a bus that takes them to and from the matches. This was all really good news until I got the schedule. Every night is a bit much!

So obviously our dinners have been a little crazy and weird because I'm not very motivated to make a full meal when none of us are eating together. I did manage to pull this soup together one night though and it went over pretty well. It is based off of something that I saw on Delicious TV but that I didn't write down. This might be her exact recipe or it might be nothing at all like it! But this is at least what I remember it to be!

Roasted Red Pepper and Leek Soup

4 cups chopped leeks (about 1 large leek)

1 jar roasted red peppers (or about 5 peppers)

2 tablespoons olive oil

4 cups vegetable broth

salt and pepper to taste

Saute the leeks in olive oil over medium heat until softened. Add the peppers and cook 1-2 minutes. Add the broth and bring it to a boil. Cover the pot and simmer for 20 minutes.

Puree the soup either in a blender or with an immersion blender. Taste for seasoning and add salt and pepper as needed. Serve with a sprinkling of coarse salt and a drizzle of olive oil.

Kay: This soup was OK. I like creamy soups like this.

Mom (Dana): Our weather is bouncing all over the place and this soup was light enough that it was enjoyable on the 80 degree days as well as the 40 degree ones.