Roasted Tomato and Red Pepper Soup

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Roasted Tomato and Red Pepper Soup Ingredients

1 1/2 lb Red bell peppers	1 1/2 c Tomato juice
2 lb Tomatoes; halved and seeded	1 tb Chopped fresh marjoram
2 tb Olive oil	1/2 ts Salt
1 c Chopped onion	1/4 ts Pepper
4 Garlic cloves; minced	Marjoram sprigs; optional

Instructions for Roasted Tomato and Red Pepper Soup

1. Preheat broiler. 2. Cut bell peppers in half lengthwise; discard seeds and membranes. Place bell peppers and tomatoes, skin sides up, on a foil-lined baking sheet; flatten peppers with hand. Broil 15 minutes or until vegetables are blackened. Place peppers in a zip-top plastic bag; seal, and let stand 10 minutes. Peel peppers and tomatoes; chop. Place half of chopped peppers and half of chopped tomatoes in a blender; process until smooth. Set aside. 3. Heat oil in a saucepan over medium-low heat. Add onion and garlic; cover and cook 5 minutes. Add pureed vegetables, remaining chopped bell peppers and tomatoes, tomato juice, 1 tablespoon marjoram, salt, and pepper; cook over medium heat until thoroughly heated. Garnish with marjoram springs, if desired. Yield: 5 servings (serving size: 1 cup). Calories: 253 (29 % from fat); fat 8.2 g (sat 3.1 g, mono 3.1 g, poly 0.4 g); protein 26.7 g; carbohydrates 15.2 g; fiber 1.8 g; cholesterol 77 mg; iron 4.4 mg; sodium 263 mg; calcium 33 mg. Recipe by: Cooking Light Magazine, June 1997, page 175 Posted to Bakery-Shoppe Digest V1 #232 by 4paws@netrax.net (Shermeyer-Gail) on Sep 12, 1997

Main Ingredient: SoupCuisine: Uncategorized

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