Red Pepper, Corn, Tomato Soup

April 12th is National Grilled Cheese Day!

I decided to make a red pepper, corn, tomato soup to go with our grilled cheese on National Grilled Cheese Day! This recipe calls for fresh whole cherry tomatoes, whenever you get a bite with a cherry tomato in it there is a burst of sweetness! (That was my husbands favorite part.) The soup turned out really great, a little spicy but that's how I like my tomato soup.

Ingredients:

• 1 onion, chopped
• 1 package of cherry tomatoes, keep whole
• 1 package of frozen corn, slightly thawed
• 2 red bell peppers, chopped
• 4 cups vegetable or chicken broth
• 1 small jar of salsa, I use Trader Joe's classic salsa
• a few dashes of hot sauce to add some spice
• S&P
• 2 tbl. EVOO
• Feta cheese

Directions:

1. Pour EVOO in a medium-large size pot, turn heat on medium high. Put onions in the pot and saute for about 3-4 minutes stirring around. Add bell peppers and continue to saute for 3-4 minutes.
2. Add corn and tomatoes to the pot, saute until corn is warmed about another 3-4 minutes.
3. Add broth, salsa and as much hot sauce as desired. Salt and pepper the soup.
4. Bring to a boil and then turn heat down to low. Let simmer for about 30 minutes.
5. Blend about 1/3 of the soup in a blender, when returning the liquid to the pot pour through a colander with small holes to keep some of the tomato and bell pepper skins out. I wasn't super particular about this and my soup ended up a bit chunky but I was okay with that. Don't forget to let the soup cool a bit before you try to blend it.
6. Serve the soup with a bit of crumbled feta on top and a grilled cheese!