Roasted Tomato-and-Red Pepper Soup

Name: Roasted Tomato-and-Red Pepper Soup
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 5
Cuisine: Global
Ingredients: 1 Tbsp chopped fresh marjoram; 4 garlic cloves, minced; 2 Tbsps olive oil; 237 milliliters chopped onion; 0 teaspoons pepper; 680 grams red bell peppers; 1 teaspoons salt; 355 milliliters tomato juice; 907 grams tomatoes, halved and seeded

Roasted Tomato-and-Red Pepper Soup might be just the soup you are searching for. This recipe serves 5. Watching your figure? This gluten free, primal, and whole 30 recipe has 155 calories, 4g of protein, and 7g of fat per serving. From preparation to the plate, this recipe takes roughly 45 minutes. If you have tomatoes, tomato juice, olive oil, and a few other ingredients on hand, you can make it. It can be enjoyed any time, but it is especially good for Autumn.

Instructions

Preheat broiler.

Equipment you will use

Broiler

Cut bell peppers in half lengthwise; discard seeds and membranes.

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Bell Pepper

Seeds

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.

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Bell Pepper

Vegetable

Tomato

Peppers

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Baking Sheet

Aluminum Foil

Place peppers in a zip-top plastic bag; seal, and let stand 10 minutes. Peel peppers and tomatoes; chop.

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Tomato

Peppers

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Ziploc Bags

Place half of chopped peppers and half of chopped tomatoes in a blender; process until smooth. Set aside.

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Tomato

Peppers

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Blender

Heat oil in a saucepan over medium-low heat.

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Cooking Oil

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Sauce Pan

Add onion and garlic; cover and cook 5 minutes.

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Garlic

Onion

Add pureed vegetables, remaining chopped bell peppers and tomatoes, tomato juice, 1 tablespoon marjoram, salt, and pepper; cook over medium heat until thoroughly heated.

Ingredients you will need

Bell Pepper

Tomato Juice