Roasted Tomato and Red Pepper Soup

This soup hails from Jolley's Boathouse in Adelaide, Australia. It is a light soup that highlights the wonderful flavors of roasted vegetables.

• Ready In: 1 hr
• Serves: 5

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)

Directions

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.