Ingredients:
- 3 red bell peppers
- 4 lbs of tomatoes
- 1 cob of corn
- 1 bulb of garlic
- 1 medium onion
- 1 cup of vegetable broth
- 1 tsp salt
- 1 tsp pepper
- 1 tsp paprika
- 2 tsp chili powder
- 6 basil leaves
- 8 oregano leaves
- 2 tbs of olive oil
Directions:
- Broil peppers, tomatoes and corn for approximately 10 minutes, they should be chard on all sides.
- Chop onions, oregano, basil and garlic finely and saute with olive oil.
- Remove all seeds from the peppers and remove the skin from the tomatoes.
- Combine all ingredients in large pot except the charred corn and puree with a blender or food processor.
- Bring to a boil.
- Simmer soup on low heat for approximately 1 hour, season with salt and pepper to taste.
- Cut corn off of the cob.
- Let soup cool for 5 minutes and garnish soup with the corn.
