Description
This Roasted Corn and Tomato Soup is a rich, flavorful blend of summer’s best produce. Sweet roasted corn and caramelized tomatoes are combined with smoky roasted peppers and spices for a creamy, comforting soup with complex depth. Finished with creamy avocado, a drizzle of olive oil, and a touch of paprika, it’s perfect as a light meal or an impressive starter.
Ingredients
Units
Scale
Vegetables
- 6 ears corn, husks and silk removed (about 3 cups of kernels)
- 1 pound ripe but firm tomatoes, cored and quartered
- 1 red onion, chopped
- 4 garlic cloves, crushed
- 2 red bell peppers
Dairy
- 1/2 to 3/4 cup half-and-half
Liquids
- 2 1/2 cups low-sodium chicken broth
Spices & Seasonings
- 2 teaspoons olive oil
- 1/2 teaspoon chili powder
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon chipotle chili powder
- 1 teaspoon salt
- Salt and pepper, to taste
Garnish
- Sliced avocado
- Extra-virgin olive oil for drizzling
- Paprika for garnish
Instructions
- Prep the Corn: Preheat the oven to 375°F. Using a chef’s knife or corn stripper, cut the kernels from the corn cobs, being careful to remove only the protruding kernel portion. You should have about 3 cups. Place kernels on a foil-lined baking sheet.
- Extract Corn Juice: Hold the cobs over a bowl and use the back of a knife to scrape off any remaining pulp. Transfer the pulp to a clean kitchen towel set over the bowl, wrap tightly, and squeeze to extract the juice. Discard the pulp. Add enough half-and-half to the corn juice to make 1 cup, and set aside.
- Roast Vegetables: Arrange the tomatoes, onion, and garlic in a single layer on the baking sheet with the corn. Drizzle with olive oil and lightly sprinkle with salt and pepper. Bake for 25-30 minutes, until tomatoes are caramelized and skins have darkened. Let cool, then remove tomato skins. Set aside a handful of roasted corn for garnish, if desired.
- Prepare the Bell Peppers: Preheat the broiler. Halve the red bell peppers lengthwise, remove seeds and membranes. Flatten them, skin side up, on a foil-lined baking sheet. Broil for about 10 minutes, until skins are blackened. Place in a paper bag, close tightly, and let steam for 10 minutes. Peel off skins and add the peppers to the soup pot.
- Simmer the Soup: In a large dutch oven, combine roasted corn, tomatoes, onion, garlic, and bell peppers. Add chicken broth and bring to a boil over high heat. Reduce to medium-high and cook for about 10 minutes, until vegetables are tender. Stir in chili powder, smoked paprika, chipotle chili powder, and salt.
- Blend: Use an immersion blender to blend the soup until smooth and creamy. Alternatively, blend in batches in a countertop blender, then return to the pot.
- Add Creaminess and Finish: Stir in the reserved corn juice/half-and-half mixture. Return to a simmer, taste, and adjust salt and pepper as needed.
- Serve: Ladle soup into bowls. Garnish with sliced avocado, a few drops of olive oil, a sprinkle of reserved roasted corn, and a pinch of paprika. Serve hot.
Notes
- For a vegetarian version, substitute vegetable broth for chicken broth.
- Add chopped fresh herbs like cilantro or basil for added freshness.
- Soup can be made ahead and refrigerated for up to 3 days; reheat gently before serving.
- For added smokiness, grill the corn and peppers rather than roast in the oven.
Nutrition
- Serving Size: 1 bowl (about 2 cups)
- Calories: 391 kcal
- Sugar: 15 g
- Sodium: 1038 mg
- Fat: 20 g
- Saturated Fat: 4 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 10 g
- Protein: 12 g
- Cholesterol: 8 mg
