Roasted Tomato and Corn Soup
A simple, nourishing soup combining roasted tomatoes and sweet corn into a creamy, flavorful bowl. High in fiber, plant-based protein, and healthy fats, it’s quick, satisfying, and perfect for summer meals or meal prep.
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.
