Roasted tomato and red pepper soup

5 Servings

Ingredients

Quantity Ingredient
1½ pounds Red bell peppers
2 pounds Tomatoes; halved and seeded
2 tablespoons Olive oil
1 cup Chopped onion
4 Garlic cloves; minced
1½ cup Tomato juice
1 tablespoon Chopped fresh marjoram
½ teaspoon Salt
¼ teaspoon Pepper
Marjoram sprigs; optional

Directions

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 8⅕ g (sat 3⅒ g, mono 3⅒ g, poly ⅖ g); protein 26.7 g; carbohydrates 15⅕ g; fiber 1⅘ g; cholesterol 77 mg; iron 4⅖ 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@... (Shermeyer-Gail) on Sep 12, 1997

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