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A bowl of tomato, leek and red pepper soup, garnished with seeds and pesto, with chunks of torn mozzarella in the soup.

Roasted Tomato, Leek and Red Pepper Soup

A deeply flavourful Sheet-pan soup made by roasting tomatoes, leeks, peppers, garlic, and thyme until caramelised, then blending with vegetable stock for a smooth, comforting bowl, finished with mozzarella.
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Prep Time 10 minutes
Cook Time 15 minutes
Roasting time 30 minutes
Total Time 55 minutes
Course Soup, Starter
Cuisine Italian
Servings 4
Calories 237 kcal

Equipment

Ingredients
  

  • 1 kg Tomatoes
  • 250 g Leek
  • 130 g Peppers
  • 25 g Garlic
  • 5 g Thyme
  • 3 tsp Sea salt
  • 1 teaspoon Black pepper
  • 1 tablespoon Olive Oil
  • 1 L Vegetable stock
  • 125 g Mozzarella cheese

Instructions
 

  • Wash and pat dry all of the vegetables and herbs.
  • Preheat the oven to 180ºC.
  • Cut the tomatoes and peppers in half lengthwise, then place them on the baking tray.
  • Cut the leek into large chunks and place it onto the baking tray (only the white and light green parts). The green parts will be used to make vegetable stock.
  • Add the garlic to the baking tray, skin on.
  • Separate the thyme and add it to the tray. Then add one teaspoon of salt and olive oil and coat the vegetables. Roast in the oven for about 30 minutes, or until the vegetables have a bit of browning and are tender.
  • While the vegetables are roasting, add the green parts of the leek to a pot with one litre of water and bring to a rapid boil. Once it comes to a boil, simmer for 20 minutes. Strain and set aside.
  • Once the vegetables are roasted, transfer them into a bowl (squeeze out the garlic from its skin and discard the skin). Add the vegetable stock and blitz into a smooth puree with a stick blender. If using a food processor, add the vegetables to the blender bowl with half the stock, then add the remaining stock after the soup has been transferred to a saucepan for the next step.
  • Bring the soup to a rapid boil, then simmer for five minutes. Add the salt, a little at a time, checking the seasoning as you go, until it suits your taste. Season with black pepper.
  • Serve hot, with torn bits of mozzarella and any other garnish of your choice.

Nutrition

Calories: 237kcal (12%)Carbohydrates: 27g (9%)Protein: 11g (22%)Fat: 11g (17%)Saturated Fat: 4g (25%)Polyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 20mg (7%)Sodium: 3598mg (156%)Potassium: 831mg (24%)Fiber: 5g (21%)Sugar: 13g (14%)Vitamin A: 4023IU (80%)Vitamin C: 72mg (87%)Calcium: 300mg (30%)Iron: 3mg (17%)

NOTES

The nutritional values are for guidelines only, generated by the Spoonacular API. 
Keyword Heirloom Tomatoes, Pepper, Sheet pan meals, soup, vegan, Vegetarian
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