Roasted Red Pepper and Corn Soup

Ingredients

• 2 red bell peppers — seeded and quartered
• 1 large sweet onion — peeled and cut into 1/2 inch wedges
• 2 cloves garlic — peeled and halved
• 1/2 tsp. dried thyme
• 1 tbs. extra virgin olive oil
• 1 can low sodium chicken broth — 14.5 oz.
• 1 can tomatoes — Italian style in juice
• 1 can corn kernels — drained
• 1/4 cup cilantro leaves, whole — or coarsely chopped fresh basil leaves for garnish freshly ground pepper