Roasted Corn and Black Bean Soup

This soup was adapted from Ellie Krieger’s Roasted Tomato and Black Bean Soup, but it's a simplified version using canned fire roasted tomatoes (Muir Glen brand) and Trader Joe’s frozen roasted bell peppers and corn. If you can’t find the fire roasted tomatoes in your area and/or don’t have a Trader Joe’s store, just roast fresh tomatoes and cut bell peppers along with the onions and use regular frozen corn instead of roasted frozen corn. I love the way the beans are present but not seen, for those who don't prefer beans.
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1 large onion, cut into large pieces 4 cloves garlic, peeled 1 tbsp olive oil I (28-oz) Muir Glen or Trader Joe's Fire Roasted Tomatoes or 6 medium tomatoes, quartered 1 bag frozen Roasted Bell Peppers & Onions (Trader Joe’s) or 3 bell peppers, seeded and cut in large pieces 4 cups (32 oz) low-sodium chicken or vegetable stock 1 (15.5-oz) cans black beans (preferably low sodium), drained and rinsed 2 tsp ground cumin 1 tsp chili powder 1 tsp salt 1/2 tsp freshly ground black pepper 1/4 tsp hot pepper sauce (to taste) 3 cups frozen Trader Joe’s Roasted Frozen Corn 1/4 cup chopped cilantro for garnish (optional) 1/4 grated cheddar cheese for garnish (optional)


1) Preheat oven to 400 degrees. Toss the onion, garlic (and tomatoes and bell peppers if using fresh) with the oil in a large bowl, then transfer to baking sheet. Roast until the garlic cloves have softened and edges of the onions are browned, 30 minutes, stirring once after the first 15 minutes.
2) Transfer the roasted onion and garlic to a blender. Add canned fire roasted tomatoes, frozen roasted peppers, about a cup of the broth, beans, cumin, chili powder, salt and pepper to the blender. Blend until smooth. Pour blended mixture and remaining stock into a 4-quart saucepan. Bring to a boil, reduce the heat, and simmer for 10 minutes. Stir in corn and hot sauce to taste. Heat through and serve with a garnish of cilantro and cheddar cheese. Enjoy!