Title: Roasted Tomato and Red Pepper Soup
Categories: Soups &, Stews
Yield: 5 Servings

1 1/2 lb Red bell peppers
2 lb Tomatoes; halved and seeded
2 tb Olive oil
1 c Chopped onion
4 Garlic cloves; minced
1 1/2 c Tomato juice
1 tb Chopped fresh marjoram
1/2 ts Salt
1/4 ts Pepper
Marjoram sprigs; optional

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 8.2 g (sat 3.1 g, mono 3.1 g, poly 0.4
g); protein 26.7 g; carbohydrates 15.2 g; fiber 1.8 g; cholesterol 77 mg;
iron 4.4 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@netrax.net (Shermeyer-Gail)
on Sep 12, 1997