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Roasted Tomato-And-Red Pepper Soup


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1 1/2 pounds red bell peppers

2 pounds tomatoes, halved and seeded

2 tablespoons olive oil

1 cup chopped onion

4 garlic cloves, minced

1 1/2 cups tomato juice

1 tablespoon chopped fresh marjoram

1/2 teaspoon salt

1/4 teaspoon pepper

Marjoram sprigs (optional)

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