Roasted Tomato And Red Pepper Soup Recipe

Name: Roasted Tomato And Red Pepper Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 lbs red bell peppers; 2 lbs tomatoes, halved and seeded; 2 tablespoons olive oil; 1 cup onion, chopped; 4 garlic cloves, minced; 1 1/2 cups tomato juice; 1 tablespoon fresh marjoram, chopped or 1 teaspoon dried marjoram; 1 1/4 teaspoons black pepper; 1/2 teaspoon salt; marjoram, sprigs (optional)

Servings: persons

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

1
Cut peppers in half lengthwise, discarding seeds and membranes.
2
Place peppers and tomatoes, skin sides up on a foil lined baking sheet. Flatten peppers with hand.
3
Broil 15 minutes, or until vegetables are blackened.
4
Place peppers into zip-top bag, seal, and let stand for 10 minutes.
5
Peel peppers and tomatoes. Chop.
6
Place half of the peppers and tomatoes into the blender and process until smooth. Set aside.
7
Heat oil in large sauce pan over medium-low heat. Add onion and garlic, cover and cook for five minutes, stirring occasionally.
8
Increase to medium heat. Add pureed vegetables, remaining chopped vegetables, the tomato juice, chopped marjoram, plack pepper, and salt. Cook until fully heated through.
9
Ladle soup into bowls, and garnish with marjoram springs if desired.

350

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 1/2 lbs red bell peppers, 2 lbs tomatoes, halved and seeded, 2 tablespoons olive oil, 1 cup onion, chopped, and more.

Yes, Roasted Tomato And Red Pepper Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Tomato And Red Pepper Soup

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