Roasted Tomato-and-Red Pepper Soup

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.