This might be the best soup to ever come out my kitchen!
2 pounds fresh tomatoes, cut in half
2–3 red bell peppers (depending on their size), cut in half, seeds and stems removed
1 medium-large yellow onion, sliced
1 tablespoon butter (or oil for a vegan soup)
1 large zucchini, sliced and then quartered (mine was about 1 lb)
3 cups fresh corn, cut from 4 ears (or thawed frozen corn kernels)
3 garlic cloves, minced
1 jalapeno pepper, diced
1 teaspoon salt
1 teaspoon dried thyme
1/2 teaspoon sweet paprika
4 cups chicken stock (substitute vegetable broth for vegan/vegetarian soup)
2 tablespoons Sucanat (or organic sugar of your choice)
Preheat your oven to 450 degrees. Place your tomatoes, cut side down, and onions on a baking sheet lined with parchment paper or a silicone baking mat. Place the peppers on a separate baking sheet lined with parchment or a nonstick mat, cut side down. Roast them in the preheated oven until the skin is wrinkled and charred, about 25-30 minutes.
While the tomatoes, onions, and peppers are roasting, melt the butter in a large stock pot over medium heat. Add the zucchini and corn and stir frequently for about five minutes. Add the garlic, jalapeno, salt, thyme, and paprika and let cook another minute. Add the chicken stock and Sucanat and bring to a simmer. Allow to simmer while the tomatoes, onions, and peppers finish roasting.
When the vegetables are finished roasting, let the peppers sit for a few minutes until they are cool enough the handle. Peel the skin from the peppers and discard it. (If they are roasted enough, the skin easily peels off.) Place the peppers, onions, and tomatoes in a blender and blend until smooth. Add this to the stock pot and allow it to simmer another 10 minutes.
The soup will thicken slightly and the flavor is even better the second day. Enjoy!