Adapted from Cooking Light
3 red peppers, halved and seeded
2 cups fresh or frozen corn
1 1/2 pounds tomatoes, seeded, and quartered (about 4) or 1 14.5-oz can diced
2 tablespoons extra-virgin olive oil
4 cups chopped onion (about 2 medium)
3 (14-ounce) cans chicken broth
3/4 teaspoon dried thyme or 1 tablespoon fresh
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup (1 ounce) crumbled blue cheese
2 tablespoons chopped fresh chives
Preheat oven to 400. Wash and halve the tomatoes. Halve the pepper, removing the core and seeds and cut into chunks. Cut the onion in quarters. Place the vegetables on a large baking pan. Sprinkle with the olive oil and toss to coat the vegetables. Bake for about 30 minutes until lightly browned. Remove from oven and add the vegetables to a soup pot .
Add the broth, thyme, salt, pepper, and corn to the pot. Bring to a boil. Reduce heat, and simmer 30 minutes or until vegetables are tender. Cool 20 minutes. Use an immersion blender to puree or 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. Add soup back to pot over medium heat; cook until thoroughly heated. Taste for seasonings and stir in additional salt and black pepper to taste. Ladle about 1 1/2 cups soup into each of 6 bowls; top each serving with 2 teaspoons cheese and 1 teaspoon chives.