Ingredients
| 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 or | | coarsely chopped basil leaves, optional |
2 Recipe Reviews
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PRIMO !!! I made it a bit more robust by adding about 1& 1/2 c. small dry Ravioli and another can of broth. Simmered until the ravioli was done. It really warmed us up. Thanks for this cool site.
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This looks like a very good soup.
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Instructions
Preheat oven to 400°F. Combine peppers, onion, garlic and olive in a large baking dish. Bake 35 to 40 minutes, stirring occasionally until vegetables are tender and lightly browned. Cool slightly. Add chicken broth mixture with tomatoes. Transfer to a large saucepan. Add corn and simmer until heated through. Add pepper to taste, ladle into bowls and, if desired, garnish with fresh cilantro or basil.
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