3 cups fresh corn kernels 2 cups cherry tomatoes 4 cloves garlic, diced 2 tablespoons olive oil 1 medium onion diced 8-ounce jar roasted red bell peppers, drained 4 cups chicken broth 1 teaspoon The Epicentre’s Smoked Sweet Paprika 1 teaspoon The Epicentre’s Chipotle Chili Powder salt The Epicentre’s Smoked black pepper
The post Roasted Sweet Corn and Tomato Soup appeared first on The Epicentre.
