Roasted Corn, Pepper and Tomato Chowder

This was a refreshing meal, perfect for when you don't want something too heavy but you still want the food to be tasty and satisfying. I served it with lightly fried portobello mushroom strips, which complimented the sweetness of the soup perfectly! Next time I am going to try to add a little roasted garlic for a little extra zing.

• 3  red bell peppers, halved and seeded
• 2  ears shucked corn
• 1 1/2  pounds  tomatoes, halved, seeded, and peeled (about 4)
• 2  tablespoons  extra-virgin olive oil
• 4  cups  chopped onion (about 2 medium)
• 3  (14-ounce) cans fat-free, less-sodium chicken broth
• 1/4  teaspoon  salt
• 1/4  teaspoon  freshly ground black pepper
• 1/4  cup  (1 ounce) crumbled blue cheese
• 2  tablespoons  chopped fresh chives

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 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. Season with kosher salt and freshly ground black pepper, to taste. 

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. Pour the pureed mixture back into the pan. Place pan over medium heat; cook until thoroughly heated. Stir in additional salt and black pepper, if desired. Ladle  soup into bowls; top each serving with 2 teaspoons crumbled bleu cheese and 1 teaspoon chives.