ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Roasted Tomato-and-Red Pepper Soup

Yield 5 servings (serving size: 1 cup)

Ingredients

  • 1 1/2 pounds red bell peppers
  • 2 pounds tomatoes, halved and seeded
  • 2 tablespoons olive oil
  • 1 cup chopped onion
  • 4 garlic cloves, minced
  • 1 1/2 cups tomato juice
  • 1 tablespoon chopped fresh marjoram
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Marjoram sprigs (optional)

Nutrition Information

  • calories 126
  • caloriesfromfat 25 %
  • fat 4 g
  • satfat 0.6 g
  • monofat 2.1 g
  • polyfat 0.0 g
  • protein 3.9 g
  • carbohydrate 22.7 g
  • fiber 5.6 g
  • cholesterol 0.0 mg
  • iron 3.4 mg
  • sodium 521 mg
  • calcium 42 mg

How to Make It

  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 sprigs, if desired.