READY IN: 1hr 10minsYIELD: 1 pot
3red bell peppers, halved and seeded
1 1⁄2 lbstomatoes, halved, seeded, and peeled, about 4
2tablespoons extra-virgin olive oil
4cupsonions, chopped, about 2 medium
3 (14 ounce) cans chicken broth, low sodium, fat-free
1⁄4 pepper, freshly ground
1⁄4 cupblue cheese, crumbled
2tablespoonschives, chopped, fresh
Serving Size: 1 (563) g
Servings Per Recipe:6
Calories from Fat 78 g 34 %
Total Fat 8.7 g 13 %
Saturated Fat 2.2 g 11 %
Cholesterol 4.2 mg 1 %
Sodium 841.7 mg 35 %
Total Carbohydrate31.3 g 10 %
Dietary Fiber 5.9 g 23 %
Sugars 13.3 g 53 %
Protein 10.3 g 20 %
Prepare grill to medium-high heat.
Arrange bell peppers, skin side down, and corn in a single layer on a grill rack; grill 5 minutes, turning corn occasionally. Add tomatoes; grill and additionalminutes or until vegetables are slightly charred. Remove from heat; cool 10 minutes. Coarsely chop tomatoes and bell peppers; place in a medium bowl. Cut kernels from ears of corn; add to tomato mixture.
Heat oil in a large Dutch oven over medium heat. Add onion; cook 7 minutes or until tender, stirring occasionally. Stir in tomato mixture; cook 3 minutes, stirring occasionally. Increase heat to high, and stir in broth. Bring to a boil. Reduce heat, and simmer 30 minutes or until vegetables are tender. Cool 20 minutes.
Place one-third of tomato mixture in a blender; process until smooth. Place pureed mixture in a large bowl. Repeat procedure twice with remaining tomato mixture. Wipe pan clean with paper towels. Pres tomato mixture through a sieve into pan; discard solids. Place pan over medium heat; cook until thoroughly heated. Stir in salt and black pepper. Ladle about 1 1/2 cups soup into each of 6 bowls; top each serving with 2 teaspoons cheese and 1 teaspoon chives.
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