Roasted Sweet Corn and Tomato Soup

It's going to drop in temperature this coming weekend and I thought it would be ideal weather for soup and grilled cheese sandwiches. This soup does not disappoint. It has a great sweetness because of the corn and you can never go wrong with tomato soup. I like to serve grilled cheese sandwiches with this soup because you can dip them in the soup. :)

Roasted Sweet Corn and Tomato Soup
Serves: 6
Adapted by: http://www.ourbestbites.com/2012/08/roasted-sweet-corn-and-tomato-soup/

Ingredients
3 cups fresh corn kernels (about 4 large cobs)
10 ounces cherry tomatoes (about 2 cups)
4 cloves of garlic, roughly chopped
1 tablespoon extra virgin olive oil, divided
1 medium sweet onion, diced
8 oz jar roasted red bell peppers, drained
32 ounces reduced sodium chicken broth
3/4 teaspoon smoked paprika
1/4 teaspoon chipotle chili powder
salt
pepper
optional: fresh herbs for garnish

Directions
-Preheat oven to 400 degrees.
-Place corn, tomatoes, and garlic on a foil-lined baking sheet and drizzle with two teaspoons olive oil. Sprinkle lightly with salt and pepper, for seasoning. Bake for 20 minutes or until tomatoes are crinkled and roasted.
-Heat a large stock pan to medium high heat over the stove. Add remaining olive oil and onion. Saute for 5 minutes. Add roasted red peppers, chicken broth, paprika and chili powder. Add salt and pepper, to taste.
-When corn and tomatoes are done, add them to the pot and make sure to scrap all the bits left on the baking sheet into the stock pan.
-Bring to a boil and turn to low and simmer for 20 minutes.
-Use an immersion blender to blend some of the chunky pieces up to make the soup more smooth, if desired.
-Add additional salt and pepper, if needed.
-Sprinkle fresh herbs on top, if desired.
-Serve hot

Enjoy! :)