Ingredients
-
1 1/2
-
2
-
2
-
1
-
4
-
1 1/2
-
1
-
1 1/4
-
1/2
-
-
-
-
-
-
Directions
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.,This is an AWESOME soup ! I cheated and used bottled roasted red peppers and fire roasted tomatoes, for convenience. The flavors were fabulous; I pureed half of the sauteed onion and garlic in with half of the roasted vegetables. The marjoram was just right and added a nice flavor. Topped it off with few garlic and cheese croutons ~ made for a great light dinner tonight. Made for ZWT5 ~ Australia!
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Steps
|
1
Done
|
Cut Peppers in Half Lengthwise, Discarding Seeds and Membranes. |
|
2
Done
|
Place Peppers and Tomatoes, Skin Sides Up on a Foil Lined Baking Sheet. Flatten Peppers With Hand. |
|
3
Done
|
Broil 15 Minutes, or Until Vegetables Are Blackened. |
|
4
Done
|
Place Peppers Into Zip-Top Bag, Seal, and Let Stand For 10 Minutes. |
|
5
Done
|
Peel Peppers and Tomatoes. Chop. |
|
6
Done
|
Place Half of the Peppers and Tomatoes Into the Blender and Process Until Smooth. Set Aside. |
|
7
Done
|
Heat Oil in Large Sauce Pan Over Medium-Low Heat. Add Onion and Garlic, Cover and Cook For Five Minutes, Stirring Occasionally. |
|
8
Done
|
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
Done
|
Ladle Soup Into Bowls, and Garnish With Marjoram Springs If Desired. |
