Roasted Red Pepper, Corn, and Tomato Soup

I don't make soup very often or really ever because Nick is not a big fan but I saw this recipe on ourbestbites.com and had to try it.  I modified it a bit to make it easier and use the things I had.  It was actually pretty easy to make.  I also made Irish Soda Bread to go with it. (On Master Chef one of the contestants made a roasted carrot soup with Irish Soda Bread and it looked soooo good! I want to try carrot soup next!)

INGREDIENTS

1 lb frozen sweet white corn (~3 cups)

4 gloves garlic, chopped

2 Tbsp oil

1 medium onion (white or yellow), diced

8 oz jar roasted red bell peppers, drained

1 can diced tomatoes

32 ounces chicken broth*

3/4 tsp paprika

1/4 tsp Mrs. Dash Southwest chipotle powder

3/4 tsp salt

1/4 tsp black pepper

1 green onion, chopped for garnish

DIRECTIONS

Preheat oven to 400 degrees.  Spread corn and garlic on a baking sheet and spray or drizzle with oil and then sprinkle with some salt and pepper. Bake for 15 minutes. Meanwhile, heat oil in a large pot and add diced onion.  Cook until tender and then add roasted peppers, tomatoes, chicken broth, paprika, chipotle powder, salt, and pepper. Add corn and garlic when they are done roasting (reserve a few spoonfuls of roasted corn for garnish).  Allow soup to simmer 20 minutes on low while covered.  Transfer soup to a blender** and puree until very smooth (may need to be done in two batched depending on the size of the blender).  Divide into bowls and garnish with a shake of paprika, corn kernels, and green onion.

*1 tsp chicken bouillon powder + 1 cup water = 1c (8oz) chicken broth 

**Before blending remove stopper at the top and cover with a paper towel.  This will allow the steam to escape but prevent food from escaping with it.

–Melanie