Serves 4

4 tablespoons unsalted butter 
1 onion, finely chopped 
4 garlic cloves, finely chopped 
1 (16-ounce) package frozen corn kernels, thawed 
1 (16-ounce) jar roasted red peppers, undrained 
1/2 cup salad croutons, plus more for garnish 
1 teaspoon ground cumin 
2 (14-ounce) cans chicken broth 
1/2 cup sour cream 
Kosher salt & freshly cracked black pepper, to taste 
Hot sauce 
4 ounces herbed goat cheese, room temperature, for garnish

In each of 2 medium saucepans, heat 2 tablespoons butter over medium-low heat. Add half of the onion and garlic to each pan and cook, stirring frequently, until softened, about 7 minutes. Add the corn to one pan, and add the roasted red peppers with their brine along with the croutons and cumin to the other pan. Add 1 can chicken broth to each pan and bring to a boil. Reduce the heat and simmer both soups, stirring occasionally, for 20 minutes. Stir the sour cream into the corn soup.

In a blender, puree each soup until smooth; season to taste with salt and pepper. Season the pepper soup with hot sauce to taste. To serve, using two measuring cups, pour the soups simultaneously into opposite sides of each bowl; top with a dollop of goat cheese and croutons.