Cool Corn and Spicy Red Pepper Soup

From Every Day with Rachael Ray October 2006

4 Tbsp unsalted butter
1 onion, finely chopped
4 garlic cloves, finely chopped
1 16oz pkg frozen corn kernels, thawed
1 16oz jar roasted red peppers, undrained
1/2 C salad croutons, plus more for garnish
1 tsp ground cumin
2 14oz cans chicken broth
1/2 C sour cream
Salt and freshly ground black pepper
Hot sauce

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 10 minutes. Add the corn to one pan and 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.
Using a hand blender, puree each soup in it's pan; 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 croutons.