Source: dLife

A sweet and tasty soup made with peppers, onions, and a hint of garlic.

Servings

1 cooking spray
1 medium onions , chopped
0.5 whole jalapeno pepper , seeds and veins discarded, minced
1 medium garlic cloves , minced
15 oz roasted red peppers with brine , drained
1 cup Juice, tomato, low sodium
1.75 cup low sodium vegetable broth
0.25 tsp marjoram, leaves, ground
1 pinch salt
1 pinch black pepper
0.25 cup fat free sour cream
1 Onion, green, tops & bulb, fresh, small, 3" long , thinly sliced

1 Grease a medium pot with cooking spray and heat over medium heat. Cook onion, chili, and garlic for 3 to 4 minutes, or until soft.
2 Using a food processor or blender, puree onion mixture, peppers, and tomato juice until there are no lumps. Pour mixture back into pot and mix in broth and marjoram. Let boil. Lower heat, place lid over pot, and let simmer for 15 minutes. Sprinkle with salt and pepper.
3 Chill until ready to serve, or serve warm. Garnish each bowl with sour cream and green onions.

Jarred roasted peppers are time savers, but you can also roast 2 medium red bell peppers to substitute a jar.