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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.
Course
Main Course
Cuisine
American
Diet
Vegetarian
Prep Time
20
minutes
minutes
Cook Time
50
minutes
minutes
Total Time
1
hour
hour
10
minutes
minutes
Servings
6
servings
Calories
218
kcal
Author
Kate @ I Heart Eating
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
Serving:
1
serving
|
Calories:
218
kcal
|
Carbohydrates:
27
g
|
Protein:
6
g
|
Fat:
12
g
|
Saturated Fat:
4
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
6
g
|
Trans Fat:
0.01
g
|
Cholesterol:
11
mg
|
Sodium:
222
mg
|
Potassium:
927
mg
|
Fiber:
6
g
|
Sugar:
13
g
|
Vitamin A:
2819
IU
|
Vitamin C:
48
mg
|
Calcium:
47
mg
|
Iron:
1
mg