Roasted Tomato-and-Red Pepper Soup

Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 126
  • Calories from fat: 25%
  • Fat: 4g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 2.1g
  • Polyunsaturated fat: 0.0g
  • Protein: 3.9g
  • Carbohydrate: 22.7g
  • Fiber: 5.6g
  • Cholesterol: 0.0mg
  • Iron: 3.4mg
  • Sodium: 521mg
  • Calcium: 42mg

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)

Preparation

  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Roasted Tomato-and-Red Pepper Soup Recipe at a Glance

More Recipes Like This

advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy