Photo: Randy Mayor; Stylist: Cindy Barr
Yield
6 servings

Grilling the vegetables heightens their sweetness, and blue cheese provides a pungent counterpoint in this soup. Substitute crumbled goat cheese or feta, if you prefer.

How to Make It

Step 1

Prepare grill to medium-high heat.

Step 2

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 an additional 5 minutes 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.

Step 3

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.

Step 4

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. Press 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.

Ratings & Reviews

amerz1981's Review

Saecca
January 20, 2012
I was almost swayed not to make this based on the reviews of it being too time consuming. I'm glad we decided to go for it because it was REALLY good and not that time consuming at all really. We used frozen corn because fresh is out of season, and didn't skin the tomatoes until after grilling. We only used one onion and I am glad we did because I think two would have been overkill. Additionally, we added an extra bell pepper, herbs de provence and cayenne pepper to spice it up a bit. While the chives added beautiful color to the presentation, I think we will leave them out next time unless preparing them for company. We also didn't strain anything, and it was perfect. But for 155 calories? You bet we will be making this again and again! :)

Lalalaw28's Review

Lalalaw28
January 03, 2012
This was delicious with some doctoring and not too much of a hassle with some shortcuts! I used frozen corn and just sort of charred everything in a pan one ingredient at a time instead of grilling or roasting. I added dried chives instead of fresh ones, chili powder and some cayenne to give it a kick since some of the reviewers thought it was bland. I also didnt strain the solids. I would definitely make this again.

christhebeerguy's Review

sonulya
August 02, 2013
N/A

ellericious's Review

karencrooks
May 24, 2012
I loved this recipe! I used vegetable broth to make it vegetarian and added a small can of garbanzo beans for some protein and it was delicious! You could also easily skip the cheese to make it vegan. For those in tiny apartments like mine w/out the luxury of a grill, oven roasting the veggies worked great!

Kate09's Review

jenleong22
September 12, 2010
Seriously, do not make this. I don't mind a lot of work and time to make something delicious, but this is not worth it. It ends up being just a good broth. I don't usually write so poignantly, but it is not worth all the trouble.

MaryannWimberly's Review

cplinder
August 19, 2012
My neighbor's been very generous with sharing his abundance of vegetables from his garden this summer. This was the perfect recipe for the fresh corn, tomatoes, and peppers he shared. My husband and I enjoy spicy food, so I added a jalepeno, chipotle powder, and cumin. We had some leftover grilled lobster tail, so i chopped that into bite size pieces and added it to the soup and heated through for about 15 minutes on low heat. And for a treat, I garnished each of our bowls with chopped bacon. Yum!

CASrunner's Review

paperlovesink
October 21, 2009
I'll agree with Sarah. This was okay. For how much time it took, it should have been better. It needs more flavor. I also did not strain the soup, added extra salt and cheese but still didn't think it was that great.

osequin's Review

jmscoker
June 12, 2013
This recipe was so-so. I appreciate the fact that it is super healthy. I didn't strain it because after straining about a cup or so it seemed way too thin. As long as you get all the seeds out before grilling, it's fine unstrained. I too used an immersion blender. I sprinkled parmesan cheese on top and it made it much better. :)

George2's Review

rascal22
August 30, 2014
N/A

marchez's Review

nattiedubs
July 15, 2012
I am surprised by some of the negative reviews, and am glad I did not read them before making this soup! I used tomatoes from my garden and fresh corn and peppers from the farmers market, and I did grill them as the recipe describes, giving the vegetables a fantastic sweet roasted flavor. The blue cheese and chives are a perfect garnish. I will definitely make this again and again when summer vegetables are at their peak.