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.
Serving Suggestions
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
FAQs
- 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?
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Roasted Sweet Corn and Tomato Soup
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.
Ingredients
- 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
- kosher salt
- fresh cracked black pepper
- optional: chopped herbs for garnish
Instructions
- 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.
Nutrition
Serving: 11/2 cup, Calories: 168kcal, Carbohydrates: 24g, Protein: 8g, Fat: 7g
Calories: 168kcal
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Questions & Reviews
Made as directed using homemade chicken broth. Very flavorful! No need for cream!
I love this soup am I’m expecting our first so I wanted to ask if I could you freeze this soup and heat it up again later in a crock pot?
this was fantastic!! love that everything is fresh (if you roast your own peppers) but the flavors were wonderful! can’t wait to make it again. 🙂 even my kiddos loved it. 🙂
Made this for dinner last night with BLT’s, very yummy! Thanks for the recipe – I will definitely be making this again, especially in the fall to use all of those extra garden tomatoes and sweet ears of fresh corn! Thanks for the great recipe!
This looks nom nom! I think I’ll put some avocado on mine.
I found your recipe on Pinterest and just made it yesterday for dinner. It was AMAZING!!! Thank you so much for sharing this recipe. Next time I will be making a double batch 🙂
Oh i think i added a couple roasted pablanos i happened to have. The flavor profile works great with pablano.
I found this recipe as a pin on pinterest. I decided to go for it. Ive made other things on pinterest and wasnt always happy. I can say this is a delicious soup! Everyone loved it. I froze the rest and a couple weeks later defrosted it. I sauteed a couple onions and blended it with the soup to thicken it and used it as a pasta sauce. My boyfriend loved it! Great recipe!
Did it freeze well? I was thinking of making a large batch a freezing individual portions for lunches. And great idea to use it as pasta sauce, that would be incredibly yummy!
Thanks for sharing! Made this tonight and it was delicious!
I only did 3 cups of chicken stock for a thicker soup, and i also added shredded rotisserie chicken and left about 1 cup of the corn kernels whole for added texture. I also left the garlic cloves whole and in their skins while roasting and then just popped them into the soup before blending. Oh ya and I used frozen corn kernels which worked great! I served it with a dollop of sour cream which was a nice way to tame the heat 🙂
I made this last night and loved it! The smokiness of the chipotle & paprika combined with the roasted sweetness of the tomatoes & corn gave it such a wonderful flavor. I added a few tablespoons of cream at the end just because I love my tomato soup that way. Paired with a grilled cheese sandwich, it hit the spot for a chilly night. Will definitely be making again!
Tomato and Corn Soup! Where have you been all my life? This recipe is one of the highlights of my summer. Thank you, thank you.
good recipe but i feel like its missing something. i added some quinoa and it gave it a little bit more substance. But i feel like the flavour is more pepper and less corn and tomato
Tried this tonight (with tomatoes from our garden) alongside a cheddar and prosciutto grilled cheese…simply divine!
This was so easy and yummy! My husband suggested adding some shredded chicken. And I’m going to try that next time.
I just made this recipe today and it is absolutely delicious! Followed the recipe except I also added 2 roasted pablano peppers from my garden….they were on the counter begging to join the fun!! :))) Thank you for the recipe!! I know I will be making this one again!!
This sounds wonderful! For those of us on the WeightWatchers program, it would help if you could include the fiber grams per serving!
Made this tonight and it was incredibly delicious! Another great recipe for obb!! Used frozen corn, a super cool broth called “no chicken broth” (since we are vegetarians), and blended it with the immersion blender.. Its a bit grainy, but still great.
Looks delicious! Need to make this!!
I made this last night and it was AMAZING. Since corn and tomatoes aren’t in season, I used a bag of frozen “super sweet white corn” (it was 16 ounces which was right about the 3 cups the recipe calls for) and a 14.5 ounce can of fire roasted tomatoes. I roasted the corn with the garlic as per the recipe, and then just added in the tomatoes with the rest of the soup. I think I put in a bit too much chipotle because it was really spicy so my kids wouldn’t eat it, but I’ll definitely be making it again! It was smooth, creamy, and delicious (I used my Blendtec which blended it perfectly), plus super cheap and healthy. I’ll be making this often! Thanks for another delicious recipe, Sara!
I just cooked this up and added my own little spin on it, changing a few things around. Switched out the chicken broth for a low sodium vegetable broth (I’m a vegetarian). I also left out the onions because my boyfriend doesn’t like them and added in around 5-6 ounces chive and onion cream cheese in their place to make the base a bit more creamy. I used regular paprika because I didn’t have any smoked paprika, and added in a dash of cayenne pepper to spice it up. I’m not too much of an experienced cook (I’m only 25 so I’m still new to this!)- but this soup turned out to be one of the best dishes I’ve ever made. Thank-you!
Hi,
this soup sounds delicious…too bad the fresh corn season is already over. I hope I’ll remember this recipe next year. Have to make a note 🙂
Greetings from Germany
A friend of mine posted a link to this 3 hours ago on FB and I loved the sound of it. So much so I am now on my second bowl!! I think I may have altered the spicing slightly as the Chipotle Chili/Smoked Paprika was not available in my local supermarket (I’m in the sticks in the UK) so I used normal Paprika and Cayenne Chilli Pepper which was described as smoky. I like a spicy taste so was heavy handed with the CCP and it yielded an amazing flavour with a good kick in it too, perfect for the start of Autumn 😀
(I also had to put half chicken, half veg stock as I didn’t have enough of either.)
I picked up a Taw Valley Cheddar Cheese Boule http://www.co-operative.coop/food/food-and-drink/food/Bakery-range/ to go with it and it was perfect dunked in the soup! You have a new fan, I will be going through your other recipes now…thank you for a great, nutritious, healthy, low fat soup recipe…it’s all good 🙂
Now…….would a 3rd helping be greedy??
I made this delicious soup which smelled and looked so wonderful – thank for you the recipe! – when I got to the blend step I didn’t let the soup cool at all because I was in a hurry 🙂 and didn’t read the part about taking the top thing out of the blender lid… and when I pushed blend on my cheap-o blender, the top part somehow got sucked into the blender (maybe the steam caused the plastic lid to expand, thus your warning about doing that?) and got ground up into the perfect soup!! And hot soup shot out of the top. It was shocking/horrifying/exciting!
But I am getting a new blender so I can make the soup again this week, this time following all of the directions. Ha!
Oh NO! Lol I mean, it’s funny, now. I sure hope there weren’t any permanent injuries!
Anybody think this would work with veggie broth instead of chicken broth? Vegan family. Soup sounds delish! If I try it with veggie broth, I will post results.
Little different flavor, but it should work just fine 🙂
Im not able to tolerate eating any color of bell pepper in my diet. Can you recommend a substitution for the peppers?
You could always use more tomatoes instead, or any other soft veggie, really!
I wonder how a roasted sweet potato would taste in this recipe, the texture would be right and it would add some creaminess as well. Just a thought!
Made it yesterday & let it rest overnite. Delicious!!!!. Served with a green salad. Used a bit of chile powder for seasoning as I didn’t have the smoked paprika but plan on getting some. Two things: use your angel food cake pan for catching the kernels off the cob. Just put the sharp end of the cob in the cake pan hole. Very convenient. In the recipe, it calls to use aluminum foil to line the pan for roasting corn & toms. I found that the corn stuck so will try parchment paper for my next try.
I made this without the onion or garlic (because I didn’t have any and I was planning on going to the store before dinner but it’s been one of those days and we didn’t make it and I needed to use up the corn and the tomatoes from the garden–and that is a super-long run-on sentence) and it was still amazingly wonderful! Next time I will make it to the store so that I am not out of onion or garlic!
I didn’t end up buying the chipotle chili powder (too expensive) so I was planning to just use chili powder. Is that ok? Or is there another substitute?
Just made this and I loved it. I also made a grilled cheese with avocados and tomatoes it was perfect with this. I need to have tomato soup with my grilled cheese but my husband hates the canned version so he will never eat it but he loved this one.
What a tasty sounding summery soup!