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Which is it? Soup...or is it Sauce?

     Tomato soup, a favorite of eleventy billion people, give or take a few. I love it, I've never tasted any tomato soup that I haven't liked.

      Roasted red bell peppers are amazingly good, and roasted peppers in tomato soup are even more than amazingly good, they are amazingly delicious.

     But wait a gosh darn minute!!! Roasted red pepper pasta sauce is delicious too!!! What if I gave you a recipe for soup that with one small addition doubles as a wonderful roasted red pepper spaghetti sauce?!?!
   
     I found this nutritious soup recipe while scrolling through My Fitness Pal and decided to try it.  I am sure glad I did; it's very easy to make and tastes soooo good.



     A week or so after I made and froze the soup I got a hankering for spaghetti, but I didn't have any sauce, nor did I have the ingredients to make some. About the time I started thinking about whining to Iggy about it, the notion hit me to use a cup of the roasted red pepper tomato soup out of the freezer in place of the sauce. It worked so well it will definitely be a go to sauce from now on.

      Let me show you how easy and quick it is to make.
     
     In a large pot, (I used a Dutch oven, and doubled the ingredients), add olive oil, leek and onion.  After cooking a few minutes, add the garlic.

     Remove from heat, put into a food processor or blender, along with tomatoes and peppers.


     Pour back into the pot, add oregano and sugar. Simmer and serve. That's it, so freakin' simple!

      To use as a pasta sauce, add a little tomato paste, I didn't measure, I used approximately 2 tablespoons for one cup of soup.
Roasted Red Pepper Tomato Soup

  •  2 Tbs. olive oil
  •  1 medium leek, white part only, sliced thinly
  •  1/2 onion, chopped
  •  3 cloves garlic, minced
  •  1 (28 ounce) can fire roasted tomatoes
  •  1 (13 ounce) jar roasted red peppers, drained
  •  1 tsp. dried oregano
  •  1 tsp. sugar
  •  salt and pepper, to taste
Directions

In a large pot, add the olive oil. Stir in the leek and the onion, cook until softened, about 4 minutes.

Add the garlic and cook for another minute, remove from heat and put into a food processor or blender along with the tomatoes and drained peppers. Puree until smooth.

Transfer back into the pot, add sugar and oregano. Bring to a gentle simmer, season with salt and pepper. Makes 5 one cup servings.

Nutrition info per serving: Calories: 172; Total fat: 6g; Saturated fat: 1g; Monounsaturated fat: 4g; Cholestrol: 0mg; Carbohydrate: 24g; Dietary fiber: 3g; Sugar 9g; Protein 4g; Potassium: 52mg; Iron 24%; Vitamin A: 24%; Vitamin C: 107%; Calcium: 10%

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