Roasted Tomato and Corn Soup
User Reviews
5.0
15 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
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Total Time
1 hr 10 mins
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Servings
6 servings
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Calories
218 kcal
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Course
Main Course
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Cuisine
American
Roasted Tomato and Corn Soup
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Summer in a bowl! Roasted tomato and corn soup is a delicious soup that combines two summer vegetables into one tasty soup.
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Ingredients
- 4 pounds roma tomatoes about 20 medium tomatoes
- 1 yellow onion
- 4 garlic cloves
- 3 tablespoons olive oil divided
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon smoked paprika
- 4 ears of corn shucked
- 2 cups low sodium vegetable broth
- ¼ cup heavy cream optional
- fresh basil for garnish
- fresh chives for garnish
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Instructions
- Preheat oven to 425 F. Line two large baking sheets with parchment paper.
- Cut the tomatoes in half.
- Cut the onion into eighths.
- Add the tomatoes, onion, and garlic cloves on one of the prepared baking sheets.
- Drizzle 2 tablespoons olive oil over the tomatoes, onion, and garlic, and then sprinkle with salt, pepper, and smoked paprika.
- Toss to coat the tomatoes, onion, and garlic with oil and seasonings. Set aside.
- Place the corn on the cob on the other prepared baking sheet.
- Drizzle 1 tablespoon olive oil over top, and rub oil in to coat.
- Place both baking sheets in the oven.
- Roast tomatoes and corn for 30 minutes, or until tomatoes and onion are softened and lightly browned.
- Remove tomatoes from the oven.
- Continue roasting the corn for another 10 minutes, turning as needed so that it roasts on all sides.
- Let the corn cool slightly.
- When it's cool enough to handle, cut the kernels off the cob.
- Add tomatoes, onion, garlic, and corn from 2 cobs to a high-powered blender.
- Set aside the remaining corn.
- Blend until smooth and creamy.
- Pour the tomato mixture into a large pot.
- Add vegetable broth, and simmer over medium low heat for 10 minutes, or until warmed through.
- Taste and adjust seasonings to taste.
- Serve soup drizzled with a little heavy cream, garnished with fresh basil, chives, and remaining corn.
Notes
- Onion: A white onion can be substituted for the yellow onion.
- Kosher salt: Sea salt also works well.
- Heavy cream: Feel free to omit the cream to make the soup dairy-free.
- Nutrition values are estimates.
Nutrition Information
Show Details
Serving
1serving
Calories
218kcal
(11%)
Carbohydrates
27g
(9%)
Protein
6g
(12%)
Fat
12g
(18%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Trans Fat
0.01g
Cholesterol
11mg
(4%)
Sodium
222mg
(9%)
Potassium
927mg
(26%)
Fiber
6g
(24%)
Sugar
13g
(26%)
Vitamin A
2819IU
(56%)
Vitamin C
48mg
(53%)
Calcium
47mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 218 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 218kcal | 11% |
| Carbohydrates | 27g | 9% |
| Protein | 6g | 12% |
| Fat | 12g | 18% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 11mg | 4% |
| Sodium | 222mg | 9% |
| Potassium | 927mg | 20% |
| Fiber | 6g | 24% |
| Sugar | 13g | 26% |
| Vitamin A | 2819IU | 56% |
| Vitamin C | 48mg | 53% |
| Calcium | 47mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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