Fresh, roasted Roma tomatoes, sweet corn on the cob, onion and garlic combine for an easy delicious homemade Tomato and Sweet Corn Soup. No canned ingredients. Just fresh simple ingredients are used in this fresh summer corn tomato soup!
This simple soup is perfect to make during the middle of summer when produce is at its best. It freezes well so you can enjoy summer's bounty on a cold winter day too! It's a restaurant style soup garnished with roasted corn kernels, and though it's meant to be served as a hot soup, it's also delicious cold too like gazpacho.
Many sweet corn soup recipes use canned cream style corn or creamed corn. Homemade tomato soup also uses canned tomatoes. This soup just needs a handful of fresh ingredients that are roasted to caramelize the vegetables and bring out their best flavor before blending them (with some sweet corn kernels saved for a garnishing).
No thickeners are used (no corn starch or flour) either. The roasting and blending thickens the soup naturally.
This is one of those easy recipes with the main ingredient being vegetables! It's a great starter for a family dinner and a popular soup for a main meal in cold weather when only a bowl of soup will do. It's a great soup that is naturally vegan and gluten-free too.
What makes this skinny?
The soup is just vegetables (low calorie) and vegetable stock. There is no heavy cream (unless you opt to add some at the end; just a drizzle), no thickeners.
Though corn is considered a starchy vegetable (meaning it has more calories than greens for instance) the calories are still much less than a traditional sweet corn vegetable soup that uses cream (creamy soup always have more calories than broth based soup), more starchy vegetables and thickeners.
Recipe Ingredients Notes
Roma tomatoes. You'll need 4 pounds. Rinse, pat dry, cut out the spot where the stem was on the top and halve the tomatoes. Roma tomatoes or plum tomatoes have a denser tomato flavor and are not as watery making them perfect for a hearty soup flavor.
Sweet corn on the cob. Sweet corn is one of the key ingredients so choose ripe corn. You'll need 4 cobs of fresh corn, shucked (peel and silk removed). I usually use a vegetable brush to brush the kernels to remove any residual silk stuck between the kernels too. Rinse and pat dry.
Garlic cloves. Use 5 large cloves peeled. They will be roasted with the other vegetables so no chopping required.
Yellow onion. Use one large yellow onion, peeled and cut into ⅛'s.
Low sodium vegetable broth. This will be added at the end to complete the soup.
Smoked paprika. This gives a slight smoky flavor and richness to the taste of the soup. Use regular smoked paprika, not hot smoked paprika.
Fresh basil and fresh chives. There are delicious as an optional garnish and add some fresh herb flavor. Sliced green onions (spring onions) could also be used.
How to make fresh Tomato and Sweet Corn Soup
Detailed instructions in the printable recipe card at the end of the post.
STEP 1. Preparation
Preheat oven to 425 degrees F. Line two large rimmed baking sheets with parchment paper.
Place tomatoes, onion, and garlic cloves on one of the prepared baking sheets. Spritz with olive oil spray then drizzle 1 tablespoon of olive oil over the vegetables.
Sprinkle with kosher salt, black pepper, and smoked paprika. Mix the tomatoes, onion, and garlic until fully coated in oil and seasonings (photo 1).
Place corn on the cob on the other prepared baking sheet (photo 2). Drizzle 2 teaspoons olive oil over top. Rub oil over each corn to fully coat.
STEP 2. Roast vegetables
Place both baking sheets in the oven. Roast tomatoes and corn for 30 minutes periodically rotating the corn (or until tomatoes and onion are softened and lightly browned). Remove tomatoes from the oven (photo 3).
Continue roasting the corn for another 10 minutes. Remove the corn from the oven and allow to cool until you can handle it (photo 4).
Cut the kernels off the cob (refer to Expert Tips for a great tool for this).
STEP 3. Blend
Add tomatoes, onion, garlic, and corn from 2 cobs to a high-powered blender (photo 5). Blend until smooth and creamy (photo 6).
STEP 4. Finish
Pour mixture into a large stock pot or Dutch oven. Add vegetable broth. Simmer over medium low heat for 10 minutes to warm the delicious soup through. Taste and adjust seasonings to taste (photo 7).
Serve soup hot garnished with fresh basil, chives, and remaining corn. Optional: a drizzle of cream or dollop of non-fat Greek yogurt can be added to the top and stirred in.
Use a Corn Zipper. This is one kitchen gadget we could not live without during sweet corn season. It effortlessly removes corn kernels from the corn cobs without leaving any of the kernel or removing the cob with the kernel. It seriously feels like you are cutting through butter too. Affordable and will last a long time.
Make it a spicy corn soup. If you like spiciness, add some sriracha, a bit of hot smoked paprika, other hot sauce or chili sauce.
For smoother soup, remove the tomatoes skins. You can do this after roasting when they are comfortable to touch. Just pull the skins off and discard, then add the tomato flesh to the blender. If the skins are left on they completely pulverize during blending just making the soup thicker.
How to Store
Allow the prepared soup to cool before storing.
Refrigerator: store in airtight containers in the refrigerator for up to 4 days.
Freezer: Add the remaining roasted corn tot he soup and freeze in freezer safe airtight container for 4-6 months. Allow to thaw in the refrigerator before reheating.
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Homemade Tomato and Sweet Corn Soup
- 4 pounds roma tomatoes stem are cut out, halved
- 1 large yellow onion peeled and cut into ⅛'s
- 5 garlic cloves peeled (do not chop)
- olive oil spray
- 3 tablespoon plus 2 teaspoons olive oil divided
- ½ teaspoon kosher salt
- ½ teaspoon smoked paprika
- ¼ teaspoon black pepper
- 4 corn on the cob shucked and silk removed
- 2 cups low sodium vegetable broth
- Fresh basil for garnish
Optional garnish ideas
- Fresh chives for garnish (optional)
- heavy cream or fat-free Greek yogurt optional to drizzle when serving
- Preheat oven to 425 degrees F. Line two large rimmed baking sheets with parchment paper.
- Place tomatoes, onion, and garlic cloves on one of the prepared baking sheets.
- Spritz with olive oil spray. Drizzle 1 tablespoon olive oil over top. Sprinkle with salt, smoked paprika and black pepper. Toss the tomatoes, onion, and garlic until fully coated in oil and seasonings.
- Place corn on the cob on the other prepared baking sheet. Spritz with olive oil spray. Drizzle 2 teaspoons olive oil over top. Rub oil over each corn to fully coat.
- Place both baking sheets in the oven. Roast tomatoes and corn for 30 minutes (turning the corn periodically to roast on all sides), or until tomatoes and onion are softened and lightly browned. Remove tomatoes from the oven. Continue roasting the corn for another 10 minutes. Remove from oven.
- Allow corn to cool slightly until it can be handled safely. Cut the kernels off the cob.
- Add tomatoes, onion, garlic, and corn from 2 cobs to a high-powered blender. Blend until smooth and creamy.
- Pour the soup mixture into a large stock pot or Dutch oven. Stir in the vegetable broth. Simmer over medium-low heat for 10 minutes to warm through. Adjust seasonings to taste.
- Serve soup hot drizzled with a little heavy cream or a dollop of fat-free Greek yogurt (optional), garnished with fresh basil, chives, and remaining corn.