Simple Sweet Red Pepper Soup

Olive oil
1 medium onion, chopped
1/2 small jalapeno, seeded, veined, and minced
1 clove of garlic, minced
1 jar (15 ounces) of roasted red bell peppers, drained
1 cup of tomato juice
1 3/4 cups of vegetable broth
1/4 teaspoon of dried marjoram leaves
 Salt to taste
Fresh ground black pepper to taste
1/4 cup of sour cream
1 green onion, both green and white parts, thinly sliced

Put a little olive oil in a Dutch oven or soup pot. Heat the oil over medium heat until hot and add the onion, the jalapeno, and the garlic. Saute until the vegetables are tender.

Process the onion mixture, the red bell pepper, and the tomato juice in a food processor until smooth.

Return the mixture to the pot and add the broth and the marjoram. Heat everything to the boil.

Reduce the heat to simmer and cover. Cook for 15 minutes.

Season to taste with the salt and the pepper.

Serve the soup hot with a dollop of sour cream and s sprinkling of green onion.

The soup may also be chilled and served cold for a refreshing summer meal.