ROASTED TOMATO AND RED PEPPER SOUP

Steps:

• 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.