Roasted Tomato And Red Pepper Soup

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 5
• 1 1/2 lbs red bell peppers
• 2 lbs tomatoes, halved and seeded
• 2 tablespoons olive oil
• 1 cup onion, chopped
• 4 garlic cloves, minced
• 1 1/2 cups tomato juice
• 1 tablespoon fresh marjoram, chopped or 1 teaspoon dried marjoram
• 1 1/4 teaspoons black pepper
• 1/2 teaspoon salt
• marjoram, sprigs (optional)

Recipe

• 1 cut peppers in half lengthwise, discarding seeds and membranes.
• 2 place peppers and tomatoes, skin sides up on a foil lined baking sheet. flatten peppers with hand.
• 3 broil 15 minutes, or until vegetables are blackened.
• 4 place peppers into zip-top bag, seal, and let stand for 10 minutes.
• 5 peel peppers and tomatoes. chop.
• 6 place half of the peppers and tomatoes into the blender and process until smooth. set aside.
• 7 heat oil in large sauce pan over medium-low heat. add onion and garlic, cover and cook for five minutes, stirring occasionally.
• 8 increase to medium heat. add pureed vegetables, remaining chopped vegetables, the tomato juice, chopped marjoram, plack pepper, and salt. cook until fully heated through.
• 9 ladle soup into bowls, and garnish with marjoram springs if desired.