Shelly's Recipe

ROASTED CORN AND PEPPER SOUP

Category: Soups

4 ears yellow corn, shucked
3 bell peppers, (red, orange or yellow) OR 1 jar roasted peppers packed in water
5 Roma tomatoes, peeled, de-seeded and chopped OR 1 1/2 cups of diced tomatoes, drained
1 tbsp olive oil
1 large white or yellow onion, finely diced
Pinch red pepper
1/4 tsp ground cumin and black pepper
1/2 tsp dried thyme
16 oz chicken broth, low sodium
1 tbsp chives, chopped (optional)

Roast the corn and peppers over a grill set on medium heat or in a 400 degree oven until the kernels just start to brown and the skin of the peppers starts to char. Place the peppers in a paper bag or in a bowl covered with a kitchen towel. Allow the peppers to steam for 10 minutes. While the peppers are steaming, allow the corn to cool to the touch. Using a knife and slicing away from you, remove the kernels from the cob. Remove the charred skin from the peppers and chop them.

Heat a large stock pot or saucepan over moderate heat. Add oil and once hot, add onions. Cook onions for 3-4 minutes. Add remaining vegetables and spices. Cook for 2-3 minutes. Slowly add stock and simmer for 20 minutes. Puree the soup with an immersion blender or in food processor.
Serves 6-8