Roasted Red Pepper Soup

• 2 red bell peppers, quartered, seeds and stems removed
• 1 lg. sweet onion, peeled and cut into 1/2-inch wedges
• 2 cloves garlic, peeled and halved
• 1/2 tsp. dried thyme
• 1 tsp. extra virgin olive oil
• 1 can (13-3/4 oz.) reduced sodium chicken broth
• 1 can (15-1/2 oz.) Italian style plum tomatoes with juices
• 1 can (11 oz.) corn kernels, drained
• Freshly ground black pepper, to taste
• 1/4 cup fresh cilantro leaves
• coarsely chopped basil leaves, optional

1. Preheat oven to 400F.
2. Combine peppers, onion, garlic and olive in a large baking dish.
3. Bake 35 to 40 minutes, stirring occasionally until vegetables are tender and lightly browned.
4. Cool slightly.
5. Add chicken broth mixture with tomatoes.
6. Transfer to a large saucepan.
7. Add corn and simmer until heated through.
8. Add pepper to taste, ladle into bowls and, if desired, garnish with fresh cilantro or basil.

red bell peppers, sweet onion, garlic, thyme, extra virgin olive oil, chicken broth, italian style plum, corn kernels, freshly ground black pepper, fresh cilantro, basil

Taken from www.foodgeeks.com/recipes/1077 (may not work)