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 recipe.

Roast tomato and corn soup is like summer in a bowl! This soup makes a light but flavorful lunch or dinner.

This easy soup is a great way to use summer produce! Since the soup is made from just a few, simple ingredients, it’s important to use fresh, quality produce.

Ingredients and substitutions

Ingredients for roasted tomato and corn soup.

Roma tomatoes
Onion: A white onion can be substituted for the yellow onion.
Garlic cloves
Olive oil
Kosher salt: Sea salt also works well.
Black pepper
Smoked paprika
Ears of corn
Vegetable broth
Heavy cream: Feel free to omit the cream to make the soup dairy-free.

How to make roasted tomato and corn soup

Step 1: Preheat oven to 425 F. Line two large baking sheets with parchment paper.

Step 2: Cut the tomatoes in half. Cut the onion into eighths.

Step 3: Add the tomatoes, onion, and garlic cloves on one of the prepared baking sheets.

Step 4: Drizzle 2 tablespoons olive oil over the tomatoes, onion, and garlic, and then sprinkle with salt, pepper, and smoked paprika.

Step 5: Toss to coat the tomatoes, onion, and garlic with oil and seasonings. Set aside.

Step 6: Place the corn on the cob on the other prepared baking sheet.

Step 7: Drizzle 1 tablespoon olive oil over top, and rub oil in to coat.

Step 8: Place both baking sheets in the oven.

Roasted tomatoes onion and garlic on a sheet pan.

Step 9: Roast tomatoes and corn for 30 minutes, or until tomatoes and onion are softened and lightly browned. Remove tomatoes from the oven.

Four ears of roast corn on a baking sheet.

Step 10: Continue roasting the corn for another 10 minutes, turning as needed so that it roasts on all sides.

Step 11: Let the corn cool slightly. When it’s cool enough to handle, cut the kernels off the cob.

Step 12: Add roast tomatoes, onion, garlic, and corn from 2 cobs to a high-powered blender. Set aside the remaining corn.

Step 13: Blend until smooth and creamy.

Roast tomato and corn soup in a large pot.

Step 14: Pour the tomato mixture into a large pot.

Step 15: Add vegetable broth, and simmer over medium low heat for 10 minutes, or until heated through. Taste and adjust seasonings to taste.

Step 16: Serve soup drizzled with a little heavy cream, garnished with fresh basil, chives, and remaining corn.

A bowl of roasted tomato and corn soup next to bread and a dish of roast corn.

Tips

Serve the soup with a loaf of crusty bread to sop up all of the soup’s flavorful goodness.
Or serve the soup with a grilled cheese sandwich for the ultimate soup and sandwich combo.
Feel free to adjust or add seasonings to taste. The soup would also be delicious with Italian seasoning.

Close up photo of roast tomato and corn soup in a gray dish.

Recipe FAQs

Do I have to peel the tomatoes?

Peeling the tomatoes is optional. Once the tomatoes have been roasted, the skins come off easily. If you’d prefer to peel the tomatoes, let them cool enough to handle after roasting. Then peel the skin off.

Can I freeze this soup?

You can! Add the soup and remaining corn to a freezer-safe container. Freeze for up to 6 months.

Can I omit the cream?

You can! The cream is optional but delicious.

Storage

Store the leftover soup in an airtight container in the refrigerator. The leftover soup will keep for up to 4 days when properly stored in the fridge.

More soup recipes!

If you’ve tried this roasted tomato and corn recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who’ve made my recipes!

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