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
- 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.
Step 9: Roast tomatoes and corn for 30 minutes, or until tomatoes and onion are softened and lightly browned. Remove tomatoes from the oven.
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.
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.
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.
Recipe FAQs
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.
You can! Add the soup and remaining corn to a freezer-safe container. Freeze for up to 6 months.
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!
You can subscribe to receive my latest recipe newsletters or follow me on Facebook, Instagram and Pinterest for even more delicious food.
Roasted Tomato and Corn Soup
Equipment
- 2 Roasting pans
- Blender
- Large pot
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
- 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
- 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
Did You Make This Recipe?
Share it with me on Instagram @i_heart_eating and follow on Youtube @katedean and Pinterest @katedean for more!
Reader Interactions
Love this recipe?
Share your thoughts below and let’s chat! Make sure to connect with me on your favorite social platform below and show me what you made!
Comments & Reviews
Christopher says
Thanks Kate, I have all of this growing in my garden. I might add some cheese to this as well. Sounds yummy.
Kate says
Thank you!