Roasted Tomato and Red Pepper Soup

Recipe by Yogachef
READY IN: 1hr
SERVES: 5
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cut peppers in half lengthwise, discarding seeds and membranes.
  • Place 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 into zip-top bag, seal, and let stand for 10 minutes.
  • Peel peppers and tomatoes. Chop.
  • Place half of the peppers and tomatoes into the blender and process until smooth. Set aside.
  • Heat oil in large sauce pan over medium-low heat. Add onion and garlic, cover and cook for five minutes, stirring occasionally.
  • Increase to medium heat. Add pureed vegetables, remaining chopped vegetables, the tomato juice, chopped marjoram, plack pepper, and salt. Cook until fully heated through.
  • Ladle soup into bowls, and garnish with marjoram springs if desired.
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