Roasted Tomato and Corn Soup
User Reviews
5
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Prep Time
20 mins
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Cook Time
50 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
Description
This soup begins with roasting Roma tomatoes, onion, and garlic coated lightly in olive oil, kosher salt, black pepper, and smoked paprika until softened and browned, which intensifies their natural sweetness and umami. Corn is roasted separately to caramelize its kernels before being cut off the cob and added to the tomato mixture. The combined roasted vegetables are then blended with vegetable broth to create a smooth, flavorful soup base. Optional heavy cream can be stirred in for a creamy texture and subtle richness. Fresh basil and chives provide a bright garnish at serving.
The soup is comforting and vibrant, good as a starter or light meal, especially when tomatoes and corn are in season. It pairs nicely with crusty bread or a simple salad.
The notes mention that white onion or sea salt can substitute for the listed ingredients, and cream is optional for a dairy-free version. Nutrition estimates are included for planning purposes.
Ingredients
- 4 pounds Roma tomato 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 corn shucked, ears
- 2 cups vegetable broth low sodium
- ¼ cup heavy cream optional
- basil for garnish, fresh
- chive for garnish, fresh
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
- White onion can be used instead of yellow without impacting flavor significantly.
- Sea salt can substitute kosher salt when needed.
- Heavy cream is optional; omitting it makes a dairy-free soup.
- Nutritional values provided are approximate and should be used for general guidance.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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