Roasted Tomato-and-Red Pepper Soup



5 servings (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional 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


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)


Preheat broiler.

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.

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.

June 1997
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