• Prep Time:
  • Cooking Time:
  • Serves: 5 Servings

Roasted Tomato and Red Pepper Soup

  • Recipe Submitted by on

Category: Stews

 Ingredients List

  • 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

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.

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