Roasted Sweet Corn And Tomato Soup

1242 faves | 16 recommends
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Waited until summer to make this so I could use my garden cherry tomatoes. It turned out delicious! But I could not blend it to a completely smooth consistency, so I strained it to leave the chunks out and it worked out great.
Linda Fattibene   •  31 Jul   •  Report
What I like about this is spice level is easily adjusted
Andrea Cutright   •  4 Apr   •  Report
Like it
022e7d20a910   •  4 Apr   •  Report
This recipe turned out OK-- I would only slight sprinkle the chipotle chile pepper into the soup as oppose to using however much it calls for, if I were to cook this the next time -- it tended to overpower the delicious roasted tomatoes, which was depressing b/c overall this was a tomatoes soup.
925709106f89   •  2 Apr   •  Report
I thought this was a great soup! I used the Vitamix to blend it to a smooth, even texture and served it with easy beer mac and cheese. Because it is winter I couldn't get fresh corn so ended up using frozen corn (roasting a bit longer) and it worked like a dream -came out sweet as candy! I will be making this one again!
Sara Nelson   •  10 Feb   •  Report
This was good but like someone else said the texture was too chunky for me. More blending. I could only eat a small bowl as the flavor of corn overwhelmed everything.
Vanessa B   •  8 Jun   •  Report
Literally needed nothing more than a baby grilled cheese on the side. Bangin' recipe, not to mention wildly easy to make :)
Catherine Meszaros   •  12 Feb   •  Report
It was so good! I forgot that I did not add any butter or cream like I normally would for tomato soup. The hubby even liked it!!! I will definitely make it again!
d34a7e58b3f9   •  21 Jan   •  Report
437d184efd3c   •  20 Jan   •  Report
I thought this was a vegetarian soup. I'll try it but change to veggie broth.
d48ad4e3a757   •  15 Jan   •  Report
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3 cups fresh corn kernels (about 4 cobs)

10 ounces cherry tomatoes (abt 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

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