This soup is fiery, spicy, and delicious. Plus, it is very very easy to make!

• 2 tbsp olive oil
• 2 cups diced leeks (white parts)
• salt
• 2 garlic cloves, crushed
• 1/2 tsp red pepper flakes
• 2 tbsp tomato paste
• 16 oz jar of roasted peppers, chopped, or 4 roasted red peppers
• 1 small potato, peeled and diced
• 4 1/2 cups vegetable broth
• 1 tsp red wine vinegar
• Pepper to taste
• 1/4 cup half & half (optional)

Heat the olive oil and cook the leeks until soft (8-10 mins). Add 1/2 tsp salt, the red pepper flakes, and tomato paste, and cook gently for 3 minutes. Add the broth, red peppers, and potato, and bring to a boil. Turn down to lowest heat and simmer for 15-20 minutes. Use an immersion blender to puree then add the vinegar and pepper. Optionally, add 1/4 cup of half & half to make it creamier.