Roasted Corn and Tomato Soup Recipe

Bringing together the natural sweetness of summer corn, juicy tomatoes, and the gentle smokiness from fire-roasted peppers, this Roasted Corn and Tomato Soup is comfort in a bowl. Every spoonful is creamy, velvety, and loaded with deep, vibrant flavor—yet the recipe is so simple, you’ll wonder why you haven’t made it a staple for busy weeknights already! It’s perfect for when you crave something wholesome but quick, coming together in under an hour and leaving you with minimal cleanup. Let’s make soup season an all-year celebration with this easy favorite.

Ingredients You’ll Need

Gather these simple ingredients, and I promise—you’re halfway to a delicious dinner!

• Fresh Corn on the Cob: The star ingredient. Roasting extracts every bit of its sugary sweetness and gives depth to the broth.
  • Tip: Don’t forget to scrape the cobs for the corn juice—this is soup gold!
• Ripe but Firm Tomatoes: These get caramelized in the oven, lending a bright savory backbone to the soup.
  • Choose tomatoes that aren’t too soft—they’ll roast and peel more easily.
• Red Onion: Adds a touch of savory sharpness to balance the sweetness.
• Garlic: Four cloves, because garlic always makes things better.
• Olive Oil: For roasting—use just enough to help the veggies caramelize and shine.
• Red Bell Peppers: Charred under the broiler for beautiful smokiness and color.
• Low-Sodium Chicken Broth: Builds a flavorful base without overpowering the vegetables.
  • Vegetarian? Use veggie broth instead!
• Half-and-Half: Blends with the corn juice for a creamy, luscious texture.
  • Milk or plant-based creamers work as lighter choices.
• Chili Powder, Smoked Paprika, Chipotle Chili Powder: This trio adds a hint of heat and a gorgeous smoky layer.
• Salt: Brings everything together and highlights the natural flavors.
• Avocado, Extra Virgin Olive Oil, and Paprika: Final garnishes for that touch of creaminess, gloss, and color.

Variations

Don’t be afraid to make this your own! Here are a few ideas:

• Make It Vegetarian: Use a rich vegetable broth in place of chicken broth.
• Turn Up the Heat: Add a pinch more chipotle chili powder or toss in some diced canned green chiles for a fiery soup.
• Extra Protein: Swirl in a scoop of cooked shredded chicken or white beans after blending.
• No Half-and-Half? Try coconut milk or a cashew cream for a dairy-free, vegan-friendly twist.
• Change Up the Garnishes: Fresh herbs like cilantro, crumbled cotija cheese, or a squeeze of lime all add a unique spin.

How to Make Roasted Corn and Tomato Soup

Let’s walk through every step, so you feel like we’re cooking together in your kitchen!

Step 1: Prep and Roast the Vegetables

Preheat your oven to 375°F. Start by removing the kernels from your corn cobs and transferring them to a foil-lined sheet pan. Take a moment to scrape every last bit of corn pulp from the cob into a bowl for maximum flavor—this little trick is what sets this soup apart!
Add your quartered tomatoes, chopped onion, and smashed garlic to the same pan. Drizzle lightly with olive oil and sprinkle with salt and pepper. Spread everything in a single layer. Pop it in the oven and let the roasting magic happen for 25–30 minutes, until the tomatoes are caramelized and the corn is toasty.

Step 2: Prepare the Corn Cream

While the veggies roast, squeeze that reserved corn pulp with a clean kitchen towel, extracting all the sweet juice. Discard the solids, and top off the corn juice with half-and-half until you have a cup of golden liquid. Set aside for later.

Step 3: Char and Prep the Bell Peppers

Meanwhile, cut your red bell peppers in half, remove seeds and membranes, and flatten on another foil-lined sheet. Broil skin-side up for about 10 minutes until blackened. Then, steam in a paper bag for 10 minutes (they’ll peel so easily afterwards!). Slice off the charred skin and toss the soft flesh into your soup pot.

Step 4: Combine and Simmer

When the roasted veggies are ready, peel the tomatoes (the skins should slip right off) and transfer all the roasties into a large Dutch oven or soup pot. Don’t forget those peppers! Pour in your chicken broth and bring to a gentle boil, then reduce the heat and let everything simmer for about 10 minutes, until the flavors are mingling and the vegetables are incredibly tender.

Step 5: Blend Until Velvety Smooth

Add your chili powder, smoked paprika, chipotle chili powder, and a good pinch of salt. Use an immersion blender right in the pot to blitz everything into a silky, creamy soup. For extra smoothness, feel free to transfer batches to a blender.

Step 6: Add Corn Cream and Finish

Stir in the corn juice and half-and-half mixture, return the soup to a gentle simmer, and taste for seasoning. Adjust salt and pepper as needed. That’s it—your soup is ready to ladle!

Step 7: Garnish Like a Pro

Top each bowl with creamy avocado slices, a swirl of olive oil, a sprinkle of paprika, and a scattering of roasted corn kernels you set aside. The colors and textures make this soup a true showstopper.

How to Serve

This Roasted Corn and Tomato Soup stands beautifully on its own, or you can make it a full meal with a few simple pairings:

• With Crunchy Bread: Slices of warm sourdough or rustic baguette for dunking are always a hit.
• As a Starter: Serve in small bowls before grilled meats or summer salads.
• Top It Off: Don’t skip the avocado, roasted corn kernels, and a drizzle of olive oil for best taste and gorgeous presentation.
• With a Salad: Toss together a limey green salad or a cucumber-avocado mix on the side for a light, sunny dinner.

Try a squeeze of fresh lime for a touch of brightness right before serving!

Make Ahead and Storage

Storing Leftovers

Transfer leftover soup to airtight containers and refrigerate for up to 4 days. Its flavor only improves with a bit of time.

Freezing

This soup freezes wonderfully. Cool completely, then freeze in smaller containers for up to 2 months. Defrost in the fridge overnight.

Reheating

Reheat gently on the stove, stirring well and adding a splash of broth or milk to return the soup to its silky consistency. Avoid high heat to keep the cream from separating.

Add fresh garnishes only just before serving for best texture.

FAQs

Final Thoughts

If you need a reliable, soul-soothing dinner for any busy weeknight, this Roasted Corn and Tomato Soup is the answer. It’s fresh, vibrant, slightly smoky, and impossibly creamy—truly a celebration of simple ingredients and straightforward techniques. Don’t be afraid to play with the recipe, add your own little twists, and savor every spoonful. Go ahead and make it tonight; your taste buds will thank you!

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