With the darkness enveloping us by 4:45 every afternoon, I'm looking for any opportunity to bring sunshine in our lives. Plus, we've had two straight days of heavy rain. Nigella's Sunshine Soup seemed just the thing to brighten our moods!
1 yellow bell pepper
1 orange bell pepper
2 t. garlic flavored oil
1 quart vegetable or chicken broth
1 pound (3 1/2 cups) frozen corn
salt and pepper to taste
Preheat the oven to 450 F.
Remove the core, seeds and white membrane from the bell peppers, then cut the peppers into strips and place on a baking sheet shiny down. Sprinkle with the oil and smoosh them about so that all sides are a little covered by oil, then leave them shiny-skin side up this time. Roast them in the oven for 25 minutes.
Pour the vegetable or chicken broth into a large saucepan and bring to a boil. Add the frozen corn and bring back to a boil. Reduce the heat, cover and let bubble away for about 20 minutes.
Using a perforated spoon, remove about 1 cup of corn, and set to one side while you blend the rest of the corn along with all its cooking liquid and the blistered bell peppers, then toss the set-aside corn nibblets back into the blended, but not too smooth, soup and season to taste.
I sprinkled a little smoked paprika on top.