3 - red bell peppers, halved and seeded
3 - ears shucked corn
1 1/2 pounds - tomatoes, halved, seeded and peeled (about 4 cups)
2 TBSP - extra virgin olive oil
4 C - chopped onion (about 2 medium)
3 (14-oz) cans - fat free, less sodium chicken broth
1/4 tsp - salt
1/4 tsp - freshly ground black pepper
1/4 C (1 ounce) - crumbled blue cheese
2 TBSP - chopped fresh chives
Prepare grill to medium heat.
Arrange bell peppers, skin side down, and corn in a single layer on a grill rack. Grill five minutes, turning corn occasionally. Add tomatoes. Grill an additional 5 minutes or until vegetables are slightly charred. Remove from heat. Cool 10 minutes.
Coarsely chop tomatoes and bell peppers. Place in a medium bowl. Cut kernels from ears of corn. Add to tomato mixture.
Heat oil in a large Dutch oven over medium heat. Add onion. Cook 7 minutes or until tender, stirring occasionally. Stir in tomato mixture. Cook 3 minutes, stirring occasionally. Increase heat to high and stir in broth. Bring to boil. Reduce heat and simmer 30 minutes or until vegetables are tender. Cool 20 minutes.
Place one-third of tomato mixture in a blender. Process until smooth. Place pureed mixture in a large bowl. Repeaat procedure twice with remaining tomato mixture. Wipe pan clean with paper towels. Press tomato mixture through a sieve into pan; discard solids. Place pan over medium heat; cook until thoroughly heated. Stir in salt and black pepper. Ladle about 1 1/2 cups soup into each of 6 bowls; top each serving with 2 teaspoons cheese and 1 teaspoon chives