Homemade Tomato and Sweet Corn Soup
Delicious homemade Tomato and Sweet Corn Soup is made with all fresh ingredients. Perfect to make in the summer or fall and enjoy or freeze for winter. Easy recipe that's full of fresh flavor.
Servings: 8 1-cup servings (total yield: 8 cups)
Calories: 140kcal
Ingredients
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
Instructions
- 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.
Notes
Expert Tips
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.
Variations
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.
Nutrition
Calories: 140kcal | Carbohydrates: 20g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.004g | Sodium: 165mg | Potassium: 698mg | Fiber: 4g | Sugar: 10g | Vitamin A: 2036IU | Vitamin C: 36mg | Calcium: 32mg | Iron: 1mg