Side Pannel
Roasted Tomato and Red Pepper Soup
Roasted Tomato and Red Pepper Soup
- Recipe Submitted by ADMIN on 09/26/2007
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
Directions
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.
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.
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