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Roasted Tomato and Corn Soup

Summer in a bowl! Roasted tomato and corn soup is a delicious soup that combines two summer vegetables into one tasty soup.

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr 10 mins
Servings: 6 servings
Calories: 218 kcal
Course: Main Course
Cuisine: American

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

Instructions

    Cup of Yum
  1. Preheat oven to 425 F. Line two large baking sheets with parchment paper.
  2. Cut the tomatoes in half.
  3. Cut the onion into eighths.
  4. Add the tomatoes, onion, and garlic cloves on one of the prepared baking sheets.
  5. Drizzle 2 tablespoons olive oil over the tomatoes, onion, and garlic, and then sprinkle with salt, pepper, and smoked paprika.
  6. Toss to coat the tomatoes, onion, and garlic with oil and seasonings. Set aside.
  7. Place the corn on the cob on the other prepared baking sheet.
  8. Drizzle 1 tablespoon olive oil over top, and rub oil in to coat.
  9. Place both baking sheets in the oven.
  10. Roast tomatoes and corn for 30 minutes, or until tomatoes and onion are softened and lightly browned.
  11. Remove tomatoes from the oven.
  12. Continue roasting the corn for another 10 minutes, turning as needed so that it roasts on all sides.
  13. Let the corn cool slightly.
  14. When it's cool enough to handle, cut the kernels off the cob.
  15. Add tomatoes, onion, garlic, and corn from 2 cobs to a high-powered blender.
  16. Set aside the remaining corn.
  17. Blend until smooth and creamy.
  18. Pour the tomato mixture into a large pot.
  19. Add vegetable broth, and simmer over medium low heat for 10 minutes, or until warmed through.
  20. Taste and adjust seasonings to taste.
  21. 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

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

% 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.