This Roasted Tomato and Corn Soup is a comforting bowl of summer flavors, blending sweet corn and juicy tomatoes into a creamy, satisfying soup.
Packed with fiber, plant-based protein, and heart-healthy fats, it’s a nutritious choice that’s naturally low in saturated fat.
Quick to prepare and perfect for meal prep, it’s ideal for everyday lunches or cozy dinners.
Roasted Tomato and Corn Soup
Equipment
- 2 large roasting pans
- 1 high-powered blender
- 1-Large pot
Ingredients
- 4 pounds Roma tomatoes about 20 medium
- 1 yellow onion
- 4 garlic cloves
- 3 tablespoons olive oil divided
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ 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
- Prepare the Oven and Baking Sheets: Preheat your oven to 425°F (220°C). Line two large roasting pans with parchment paper or silicone baking mats. Proper preparation ensures the vegetables roast evenly and prevents sticking, creating optimal caramelization for rich, deep flavors.
- Prep the Tomatoes: Wash and dry the Roma tomatoes thoroughly. Cut each tomato in half lengthwise. Placing the cut tomatoes on one of the prepared baking sheets ensures they roast evenly, concentrating their natural sweetness and flavor.
- Slice the Onion: Peel the yellow onion and cut it into eighths, creating even wedges. Larger chunks roast evenly alongside tomatoes, releasing natural sweetness that enhances the soup’s depth. Arrange the wedges on the same pan with the tomatoes.
- Prepare the Garlic: Peel four garlic cloves and leave them whole. Roasting whole garlic mellows its flavor, adding a subtle, nutty richness to the soup. Scatter the garlic evenly among the tomatoes and onions.
- Season the Vegetables: Drizzle 2 tablespoons of olive oil over the tomatoes, onions, and garlic. Sprinkle with ½ teaspoon kosher salt, ½ teaspoon black pepper, and ¼ teaspoon smoked paprika. Toss gently to coat each piece evenly, ensuring full flavor development during roasting.
- Prepare the Corn: Place the shucked corn on the second prepared baking sheet. Drizzle with 1 tablespoon olive oil and rub evenly to coat. Properly oiled corn develops a slightly charred, sweet flavor when roasted.
- Roast the Vegetables: Place both pans in the oven. Roast the tomatoes, onions, and garlic for 30 minutes until softened and lightly browned. Check occasionally to prevent burning and ensure even caramelization.
- Finish Roasting the Corn: After 30 minutes, remove the tomato pan. Continue roasting the corn for an additional 10 minutes, turning occasionally so all sides brown evenly. Remove from the oven and let cool slightly.
- Cut the Corn Kernels: Once cooled enough to handle, slice the kernels off the cob using a sharp knife. Set aside 2 cups for blending, reserving the rest for garnishing the soup.
- Blend the Soup Base: Add the roasted tomatoes, onions, garlic, and 2 cups corn to a high-powered blender. Blend until smooth and creamy, scraping down the sides if needed. Aim for a velvety, uniform mixture.
- Transfer to a Pot: Pour the blended mixture into a large pot. This allows gentle heating and incorporation of the vegetable broth without compromising the soup’s creamy texture.
- Add Broth and Simmer: Add 2 cups low-sodium vegetable broth. Stir to combine. Simmer over medium-low heat for 10 minutes, stirring occasionally. This helps flavors meld together and warms the soup evenly.
- Taste and Adjust Seasoning: Taste the soup and adjust salt, pepper, or seasoning as needed. Stir in ¼ cup heavy cream if desired for extra richness or leave out for a dairy-free version.
- Plate and Garnish: Ladle the soup into bowls. Drizzle with cream if using and garnish with fresh basil, chopped chives, and the reserved corn kernels for color, texture, and flavor contrast.
- Serve and Enjoy: Serve immediately while warm, pairing with crusty bread or a light salad. Ideal for summer lunches, cozy dinners, or make-ahead meal prep. The soup is flavorful, satisfying, and packed with natural nutrients.
Notes
- Roasting the vegetables enhances their natural sweetness and adds depth to the soup.
- For a smoother texture, use a high-powered blender or process in batches.
- Corn can be roasted ahead of time and stored in the fridge for up to 2 days before blending.
- Adjust seasoning at the end, as roasted vegetables can sometimes reduce in saltiness during cooking.
- This recipe is easily customizable—substitute a white onion for yellow, or use coconut milk instead of heavy cream for a dairy-free version.
Chef’s Secrets For Perfect Soup
The key to this soup’s rich, layered flavor is roasting the vegetables until they’re lightly caramelized.
Don’t rush this step—allowing the tomatoes, onion, and corn to develop some golden edges adds natural sweetness and depth.
Using a high-quality olive oil enhances the aroma, while a touch of smoked paprika introduces a subtle smokiness.
For extra creaminess without dairy, blend in avocado or a small amount of cashew cream instead of heavy cream.
Finally, always taste before serving; adjusting salt, pepper, or acidity with a squeeze of lemon juice can elevate the flavors beautifully.
Serving Suggestions To Impress Guests
This roasted tomato and corn soup is versatile and pairs beautifully with a variety of sides.
Serve it with warm, crusty bread or garlic toast for dipping, or alongside a fresh summer salad for a light meal.
A sprinkle of toasted pumpkin seeds or crispy croutons adds texture, while fresh herbs like basil, chives, or parsley brighten the flavor.
For an elegant twist, drizzle a bit of flavored oil—such as chili or basil oil—on top before serving.
This soup also works well as a starter for dinner parties or a hearty lunch for meal prep.
Storage Tips For Maximum Freshness
Store the soup in an airtight container in the refrigerator for up to 4 days.
Reheat gently over low heat, stirring occasionally to maintain its creamy texture.
The soup can also be frozen for up to 2 months; allow it to cool completely before transferring to freezer-safe containers.
When reheating from frozen, thaw overnight in the fridge and then warm slowly on the stovetop.
Garnishes like fresh herbs or reserved corn kernels are best added just before serving to preserve color, texture, and flavor.
Frequently Asked Questions
1. Can I make this soup dairy-free?
Yes! Simply omit the heavy cream or substitute with coconut milk, cashew cream, or another plant-based milk. The soup will remain creamy and flavorful without adding dairy.
2. Can I use canned tomatoes instead of fresh?
Fresh tomatoes provide the best natural sweetness and depth of flavor, but canned tomatoes can work in a pinch.
Opt for whole peeled or diced canned tomatoes, and consider roasting them briefly with onions and garlic to enhance their flavor.
3. Can this soup be made ahead of time?
Absolutely. Roast the vegetables a day ahead and store them in the refrigerator. Blend and heat the soup just before serving for a time-saving option. It’s also perfect for meal prep and freezes well for future meals.
4. How can I make this soup spicier?
Add a pinch of cayenne pepper, smoked paprika, or a dash of hot sauce while blending or simmering the soup.
Adjust gradually to your preferred heat level. Roasting the vegetables first will mellow the heat slightly while keeping it flavorful.
5. Can I substitute the corn for another vegetable?
Yes, though the sweetness of corn complements the roasted tomatoes beautifully.
Alternatives like roasted carrots, sweet potatoes, or bell peppers can work, but they will slightly change the flavor profile. Always taste and adjust seasoning when substituting ingredients.
