Roasted Tomato-and-Red Pepper Soup

Ingredients

• 1 tablespoon marjoram fresh chopped
• 4  garlic cloves minced
• 2 tablespoons olive oil 
• 1 cup onion chopped
• 0.3 teaspoon pepper 
• 1.5 pounds bell peppers red
• 0.5 teaspoon salt 
• 1.5 cups sacremento tomato juice 
• 2 pounds tomatoes halved seeded

Equipment

• baking sheet
• sauce pan
• blender
• aluminum foil
• broiler
• ziploc bags

Directions

1. Preheat broiler.
2. Cut bell peppers in half lengthwise; discard seeds and membranes.
3. 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.
4. Place peppers in a zip-top plastic bag; seal, and let stand 10 minutes. Peel peppers and tomatoes; chop.
5. Place half of chopped peppers and half of chopped tomatoes in a blender; process until smooth. Set aside.
6. Heat oil in a saucepan over medium-low heat.
7. Add onion and garlic; cover and cook 5 minutes.
8. Add pureed vegetables, remaining chopped bell peppers and tomatoes, tomato juice, 1 tablespoon marjoram, salt, and pepper; cook over medium heat until thoroughly heated.
9. Garnish with marjoram sprigs, if desired.