Tomato, pepper and orange soup

This is an extremely quick soup to make, using mostly store cupboard ingredients. A serving is only 120 cals which appealed to me, although eating chocolate cake after it kind of defeats the object. The recipe is from a book called '101 easy recipes, Low GI', by Lynda Brown, 

Ingredients
Serves 4
3 fresh rosemary sprigs (optional)
400g jar of roasted peppers
2 tsp golden caster sugar
1 litre of tomato juice (I used ½ litre)
4 very ripe plum tomatoes (I used a tin of plum tomatoes with the juice)
300 ml of chicken or vegetable stock
juice of a fresh orange

Method
Pull the leaves from the rosemary sprigs and discard the twiggy stalks. Put the leaves into a food processor, add the peppers, sugar, half the tomato juice and the plum tomatoes and whiz together until slightly chunky.
Sieve the mixture into a pan (I didn't bother sieving it) and stir in the stock, orange juice and the remaining tomato juice. Bring to the boil and simmer gently for about 10 minutes. Season with plenty of black pepper to serve.