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 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)

Servings: persons

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)

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.

349

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 pounds red bell peppers, 2 pounds tomatoes, halved and seeded, 2 tablespoons olive oil, 1 cup chopped onion, 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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