Source: dLife

Sweet and savory red pepper soup.

Servings

1 medium onions , chopped
0.5 whole jalapeno pepper , seeded, minced
1 medium garlic cloves , minced
15 oz flame roasted red bell peppers, 80% cooked (about 1 jar, drained)
1 cup Juice, tomato, low sodium
1.75 cup low sodium vegetable broth
0.5 tsp marjoram, leaves, ground
1 pinch salt and pepper , to taste
0.25 cup fat free sour cream
1 pinch fresh chopped green onion , as garnish

1 In a lightly greased saucepan, saute onion, jalapeno chili, and garlic for about 5 minutes, until tender.
2 Process onion mixture, bell peppers and tomato juice in food processor or blender until smooth.
3 Return mixture to saucepan, add stock and marjoram and heat to a boil. Reduce heat and simmer, covered, for 15 minutes. Season to taste with salt and pepper.
4 Serve warm or chilled; top each bowl of soup with a dollop of sour cream and sprinkle with green onion.

Use jarred roasted peppers for this soup, or roast 3 medium red bell peppers (sweet).