Roasted Tomato and Red Pepper Soup

Yield:	5 Servings
Categories:	Soups, Stews

1 1/2	lb	Red bell peppers
2	lb	Tomatoes; halved and seeded
2	tb	Olive oil
1	c	Chopped onion
4		Garlic cloves; minced
1 1/2	c	Tomato juice
1	tb	Chopped fresh marjoram
1/2	ts	Salt
1/4	ts	Pepper
		Marjoram sprigs; optional

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