Roasted Tomato-and-Red Pepper Soup
 Here’s a way to capture the rich flavours of summer on a chilly autumn day.

720g sweet red peppers (about 4 peppers)
900g tomatoes, halved and seeded
2 tablespoons olive oil
1 large onion, chopped
4 garlic cloves, chopped
360ml tomato juice
1 tablespoon fresh marjoram, chopped
½ teaspoon salt
¼ teaspoon black pepper

Preheat grill. Cut peppers in half lengthwise; discard seeds and membranes. Place peppers and tomatoes, skin sides up, on a foil-lined grill pan; flatten peppers with hand. Grill 10 minutes or until skins are blackened. Place peppers in a resealable bag or in a covered glass dish and let stand 10 minutes. Peel away vegetable skins and chop. Place half of chopped peppers and tomatoes in a blender and process until smooth. Heat oil in a saucepan over medium-low heat. Add onion and garlic; cover and cook 5 minutes. Add pureed vegetables, remaining chopped peppers and tomatoes, and other ingredients; cook over medium heat until heated through. Makes 5 servings.