Roasted Red Pepper and Tomato Chowder

Ingredients

Red bell peppers

2 large

Tomatoes

4 medium, halved

Olive oil

2 tablespoons, plus more for drizzling

Salt

to taste

Pepper

to taste

Chopped fresh thyme

1 teaspoon

Potatoes

2 medium, peeled and diced

Corn kernels

1 cup, fresh or frozen

Vegetable broth

4 cups

Garlic

3 cloves, minced

Onion

1 medium, diced

Heavy cream

1 cup

Chives

for garnish, chopped

Instructions

1. Preheat the oven to 400°F (200°C).
2. On a baking sheet, arrange the red bell peppers and halved tomatoes. Drizzle with olive oil and season with salt and pepper.
3. Roast in the oven for 20-25 minutes, or until the peppers are charred and the tomatoes are soft. Let them cool slightly.
4. Once cooled, peel the skin off the roasted peppers, remove the seeds, and chop the peppers and tomatoes into bite-sized pieces.
5. In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and minced garlic, cooking until the onion becomes translucent.
6. Stir in the chopped roasted red peppers, tomatoes, vegetable broth, diced potatoes, corn kernels, thyme, and additional salt and pepper to taste. Bring the mixture to a boil.
7. Reduce the heat and let it simmer for about 20 minutes, or until the potatoes are tender.
8. Using an immersion blender, blend the chowder until smooth. If you prefer a chunkier texture, blend only half of the soup.
9. Stir in the heavy cream and cook for an additional 5 minutes on low heat, allowing the flavors to meld together.
10. Serve hot, garnished with freshly chopped chives.