Red Pepper and Corn Soup

I saw a recipe for this soup on foodgawker and decided to make it for Shabbat. It was pretty easy and very tasty. Mine came out much more red than the one on the blog, so I'm sure if I had used a yellow bell pepper it would have been different.

Ingredients:
2 Tbs olive oil
1 red onion, finely chopped
1 red bell pepper, chopped
3 cloves garlic, finely chopped
2 cups frozen corn
4 cups vegetable stock
4 sprigs thyme (additional to garnish)
1/4 tsp crushed red pepper flakes
1 tsp kosher salt
1/8 tsp fresh ground pepper

Instructions:
Heat olive oil in a large pot on medium high. When it shimmers, add red onion, bell pepper and garlic. Stir to coat and cook 3-5 minutes until softened. Add frozen corn and stir again, let cook another 3 minutes.
Add vegetable stock and thyme and bring to a boil. Reduce heat and let simmer 10 minutes. Puree with an immersion blender. Add red pepper flakes, kosher salt and fresh ground pepper to the puree.