2 large onions, finely chopped

2 cloves garlic, minced

6 tablespoons olive oil

3 16-oz jars of roasted red peppers, drained

3 16-oz cans of peeled crushed tomatoes

2 cups freshly shucked corn (or 1 lb. frozen super sweet corn)

2 bay leaves

6 oz lime juice

Hot sauce to taste

Black pepper to taste

In a large stock pot, heat oil, add onion cook over medium high heat for 5 minutes, until translucent. Add garlic, peppers, crushed tomatoes, lime juice, hot sauce.

Bring to a boil.  Turn down heat and simmer for about 35 minutes.  Using an immersion blender, blend soup until smooth consistency (you can also use a regular blender, working in small batches).  Add corn and cook for another 10 minutes.

Serve with corn tortilla chip strips.

From the recipe files of Roy Roberts