This Roasted Sweet Corn and Tomato Soup is the ideal meal for when your garden is overflowing with sweet, flavorful summer produce. The blended corn gives it a rich, creamy texture with no dairy whatsoever. Smoked paprika and chipotle chili powder provide a subtle smoky, sweetness that will bring everybody back for more. Craving this beautiful soup other times of the year? Frozen corn and store-bought tomatoes will do in a pinch. It’s easy and delicious and absolute perfection paired with a grilled cheese sandwich.
Ingredient & Equipment Notes
- Fresh corn on the cob – Fresh corn provides a delicious, creamy base for this soup and is by far the best choice. In a pinch, frozen corn would be a close second. Don’t use canned corn for this recipe.
- Tomatoes – You can use any variety of garden tomatoes here. Little ones work the best, but if you happen to have large tomatoes in your garden, just quarter them before roasting and you’ll be good to go. You can buy 10 ounce containers of cherry tomatoes in the grocery store and those work great, too.
- Roasted bell peppers – I wanted the smoky sweetness of fire-roasted bell peppers, but I really didn’t want to take the time to roast one myself, so I used a jar since it’s something I almost always have in my pantry. If you want to roast your own bell pepper, just take a look at this tutorial for roasted red peppers. An 8-ounce jar is equivalent to about 1 medium sized bell pepper.
- Broth – Use chicken broth, unless you need to make this vegetarian, in which case you can experiment with vegetable broth. When given the choice of the two however, I’ll always go with chicken broth since it has a lot more flavor.
- Spices – The two seasonings that will give a ton of flavor to our roasted veggies are chipotle chili powder and smoked paprika. Both go beautifully with corn and tomatoes and are a perfect compliment to this flavor profile. Don’t worry if you’re not a big fan of spicy food- the chipotle chili powder does not make the soup spicy, just adds a lovely boost of flavor.
- Baking sheet – The vegetables will be roasting to perfection in the oven. I highly recommend lining your baking sheet with foil for easy clean up!
- Blender – You can use an immersion blender to puree the soup, but I actually prefer my blender for this one since the corn has so much texture. Remember when you put anything hot in your blender to remove that little stopper at the top. It’s important that the steam has somewhere to go. The other important step is that you cover it with a folded paper towel before you press start!
How To Make Roasted Sweet Corn and Tomato Soup
- The base of this soup is sweet, fresh corn. We’re going to toss the fresh corn kernels with some tomatoes, and then we’ll add a bunch of chopped garlic, a light sprinkling of kosher salt and fresh cracked black pepper, and a little drizzle of olive oil. The oven then does magical things as the veggies roast and caramelize and release natural sugars. Your house will smell amazing.
- While the corn and tomatoes are doing their thing in the oven, we’ll sauté some diced onions on the stove top, and then add some diced roasted red peppers.
- We’ll add our spices right to the pot. And then, since we’re making soup here, we’ll definitely need some broth.
- Next we’ll add that gloriously fragrant mixture of roasted corn and tomatoes from the oven, making sure to scrape all the caramelized bits off the baking sheet, and then let it all simmer for a few minutes to allow the flavors to blend together in a sweet, smoky combination.
- Lastly we’ll blend it all up. I originally planned to add a little low-fat cream cheese to this soup to add a rich, creamy feel, but I realized that the corn has enough starch in it to really create a creamy soup without any actual “creamy” products. It’s quite thick, and slightly sweet, smoky, and savory, all at the same time. Simply divine.
It’s pretty safe to say every good soup needs a good grilled cheese by its side! Nice, crusty artisan or sourdough bread paired with smoked gouda or provolone would be an amazing companion here. If you’re in the mood for something a little different, consider a Smoked Turkey and Artichoke Panini.
If you’ve got a garden full of tomatoes that need to be used up, check out these other tomato favorites:
- Roasted Garden Tomato Sauce
- Fresh Tomato and Feta Pasta (Tik Tok Pasta)
- Fresh Tomato Basil Pasta
- Garden Fresh Salsa
- Oven Roasted Tomatoes
- Does this soup freeze well? Most soups are great reheated, and this one is no exception! Freeze in “pucks” in a silicone cupcake mold or in individual mason jars for quick reheating.
Did You Make This?
I’d love to hear from you! Snap a picture and tag me on Instagram, and then come back and give this recipe a rating!Print
Roasted Sweet Corn and Tomato Soup
- Total Time: 40 minutes
- Yield: About 6 cups of soup
- Category: Soups
This rich, creamy soup is full of sweet, smoky flavor thanks to roasted peppers, sweet corn, and smoky spices. Perfect paired with a gooey grilled cheese sandwich.
3 cups fresh corn kernels (about 4 cobs)
10 ounces cherry tomatoes (about 2 cups)
4 cloves garlic, roughly chopped
1 tablespoon olive oil, divided
1 medium onion, any color, diced
8 ounce jar roasted red bell peppers, drained
32 ounces chicken broth (4 cups)
3/4 teaspoon smoked paprika
1/4 teaspoon chipotle chili powder
fresh cracked black pepper
optional: chopped herbs for garnish
Preheat oven to 400 degrees.
Place corn, tomatoes, and garlic on a foil-lined baking sheet. Drizzle with 2 teaspoons olive oil and sprinkle lightly with salt and pepper. Gently toss with hands and then arrange in an even, flat layer. Bake for 15-20 minutes or until tomatoes are crinkled and burst.
While vegetables are roasting, heat a stock pot to medium high heat on stove top. Add remaining one teaspoon olive oil and diced onion. Sauté about 5 minutes, or until tender. Add roasted bell peppers, chicken broth, smoked paprika and chipotle chili powder. Add a light sprinkling of kosher salt and black pepper (I add about 1/2 teaspoon salt and a few cracks of pepper at this point and then season to taste at the very end.)
When corn and tomatoes are done roasting, add them to the pot*, making sure to scrape off all of the bits on the pan. (*If desired, reserve a couple spoonfuls of roasted corn for garnish.) Bring soup to a low simmer and cover. Simmer for 20 minutes. Use an immersion blender, or transfer soup to stand blender and puree until smooth. Taste, and add additional salt and pepper (and chipotle chili powder if you want a little more heat) to taste. Divide into bowls and garnish with a sprinkle of smoked paprika, a few corn kernels, and some chopped herbs if desired.
- Serving Size: 1 1/2 cup
- Calories: 168
- Fat: 7
- Carbohydrates: 24
- Protein: 8
Keywords: Soup, roasted red pepper, tomato, corn
That looks so good and I have a garden fullmof grape and cherry tomatoes.
Made this tonight for dinner…sooo good! I was wondering what to do for dinner, when I saw this post. I had everything for it, save for the corn which I got at the farm stand up the road…I even roasted a pepper for the first time! The tomatoes were still warm from the sun in my garden. Summer in a bowl!
Something about this says comfort. Can’t wait to try on one of those transitional days…summer to fall. sigh.
Do you think this would work as a cold soup?
Probably. You could try it and if you don’t like it cold, just heat it up 🙂
I wouldn’t have thought of putting corn with tomato! Yummo! Im going to try this. I always roast my own peppers and do a big batch of them and freeze the blended puree in ice cube trays ready to throw into dishes like this or any tomato sauces. Perfect!
I just printed this up, it looks fantastic and I can’t wait to try making and eating it; all flavors that I adore. So…when I chop the jarred red bell peppers, do I have to recreate the baby elephant?:-)
So how spicy is this? I’m not a spicy person at all (when it comes to food, I mean – ha ha). The paprika and chili powder scare me a bit. Thoughts?
It’s not spicy at all. Smoked paprika doesn’t have any heat at all. Chipotle chili powder is spicy, but with only 1/4 teaspoon in the whole batch, none of the heat comes through, just the smokiness. So no worries!
Hi, this looks so amazing and I really want to try it, but I was also wondering if you could can this recipe? I would love to have some on hand whenever we wanted it. I could try freezing as previously mentioned, but I thought canning would be an easier way (not at the time) when wanting something simple and quick, but delicious.
You really should only preserve recipes specifically created and tested for canning- this one is not so I wouldn’t recommend it!
I love it when you are trying to stick to a healthy diet … you come up with the yummiest stuff!!
I do have a garden-full of veggies so I love seeing these amazing use-your-veggie posts 🙂 And thank you for putting on those pounds to create a new cookbook … which I am counting down the days for, seriously!!
Now I know what to do with all the tomatoes we just got from a neighbor. Thanks 🙂
This looks so yummy!!! Thanks!
Waa-ha-ha! I am starting to get into the making-soup-mode and this looks terrific! Gonna try it as soon as I get my hands on some corn on the cob!
Sounds great and I can’t wait to try! I’m surprised at the 7 g of fat per serving– I only see the bit of olive oil. Am I dumb or what?! I guess I need to pay more attention to labels!
So there is no need to peel the tomatoes???
Gorgeous gorgeous gorgeous! I love pretty food and this is one of the best soups I’ve seen in awhile. Can’t wait to try it!
That looks totally yummy but since it’s 110 degrees in Chandler, AZ today I think this will have to wait until its not face of the sun hot..Seriously can’t wait to try though!
I am so excited to make this. Thank you THANK YOU for posting the nutritional info and taking the work out of it! Any idea how many fiber grams per serving?
This sounds soooo amazing!!!! I can’t wait to try it!
If we made this in the fall when corn on the cob was no longer around, would it be just completely wrong to use frozen corn?
I have to share a story…last night while at a buffet-style restaurant, my 4 year old grandson tasted a chocolate-dipped strawberry. He said the chocolate was disgusting and wanted to go home and make more. His mom reminded him that he just said the chocolate was disgusting, to which he replied, “We can just use Our Best Bites!” We burst out laughing! That boy knows what he’s talking about!
Wow, that looks good! This might be better than my favorite corn chowder!
Look at all of those gorgeous tomatoes! Love this!
This looks yummy!
Sara, you crack me up! This looks awesome, can’t wait to try it!
Your soup looks great! I’ve been thinking along the same lines and have leftover roasted corn and tomatoes in the refrigerator right now. I saw a similar recipe in the Wall Street Journal’s weekend section last week for corn & tomato soup. Your photos make me hungry for it right now!
Oh I cannot wait to try this – and then.. do you think it would freeze well? Baby is due in October and this looks like the perfect soup to freeze and throw in the crock pot after baby is born to have ready on demand through the day.. with some grilled cheese??
I’ve never frozen this but I’m sure it will freeze beautifully because it’s almost all veggies. Stock up girlie- and good luck with that baby! My first was born in October- it’s a great month!
This looks wonderful! Thanks for including the nutritional information. This is fantastic!
This is gorgeous. I have some corn on my counter right now! I might try this for dinner 🙂
That extra step of roasting the veggies makes so much difference in taste…the best!
Oooooh, this looks delicious! Thanks for posting a healthy recipe and including the nutritional information!
Omg Sara are you back on WW that would be awesome if you are!!!! Now I need to share this recipe with my WW friends ..
I’ve never done WW. Just eating less than my normal allotment of baked goods, that’s all 🙂