Every year around September, I end up with way too many Roma tomatoes on my counter and a few ears of corn that are just past their prime. This soup is my go-to solution for that late-summer transition. Roasting the vegetables concentrates the sugars, so even if your tomatoes aren’t perfectly ripe, they still taste sweet and rich once they come out of the oven.
I learned the hard way that you have to let the corn cool down significantly before trying to cut it off the cob—I’ve burned my fingertips more times than I care to admit trying to rush this step. It’s a rustic soup, so the texture is a bit thick and chunky with the corn kernels, which I prefer over a completely smooth puree.
Ingredients
- 20 medium Roma tomatoes (roughly 3 to 4 lbs), cut in half
- 1 medium yellow onion, roughly chopped
- 4-5 garlic cloves, peeled and whole
- 3 tablespoons olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon smoked paprika
- 4 ears of corn, husks and silk removed
- 2 cups low-sodium vegetable broth
- 1/4 cup heavy whipping cream (optional, but recommended)
- Fresh basil or chives for topping
Instructions
- Prep the Vegetables: Preheat your oven to 425°F. Get two baking sheets ready with parchment paper. On one sheet, pile the tomatoes, onions, and whole garlic cloves. Toss them with 2 tablespoons of olive oil, salt, pepper, and paprika.
- Prep the Corn: On the second sheet, place the corn cobs and rub them with the remaining tablespoon of oil.
- Roast: Put both pans in the oven. The tomatoes usually need about 30 to 35 minutes to get soft and charred. The corn might need turning halfway through; keep an eye on it so the kernels don’t turn into hard pellets.
- Cool and Cut: Let the corn sit on the counter until it’s cool enough to handle. Slice the kernels off the cob with a sharp knife.
- Blend: Dump the tomato mixture (and all the liquid on the pan!) into a blender. Add half of the corn kernels. Blend until it’s as smooth as you like it.
- Simmer: Pour the puree into a pot. Add the broth and the rest of the whole corn kernels. Simmer for about 10 minutes. Stir in the cream at the very end.
Why You’ll Love This Recipe
- Natural Sweetness: Roasting caramelizes the tomatoes and onions, removing that acidic “canned tomato” taste.
- Texture: Blending half the corn gives the broth body, while leaving the rest whole gives you something to chew on.
- Pantry Friendly: Aside from the produce, you likely have the oil, broth, and spices already.
Chef’s Tips for Perfection
- The Garlic: Don’t mince the garlic before roasting. Minced garlic will burn to a crisp at 425°F and make the soup bitter. Leave the cloves whole or smash them slightly with the side of a knife.
- Straining: Roma tomatoes have seeds. If you want a restaurant-smooth soup, you can pass the blended mixture through a fine-mesh sieve, but I usually don’t bother for a weeknight meal.
- Broth Consistency: Depending on how juicy your tomatoes are, the soup might be thick. Have a little extra broth or water on hand to thin it out if needed.
Storage and Reheating
This soup stores really well in the fridge for up to 4 days. In fact, the flavors usually get better the next day. You can freeze it, but if you plan to do that, hold off on adding the cream until you reheat it, otherwise the texture can get a little grainy.
Nutritional Notes
This is a fairly light soup, hovering around 180 calories per bowl depending on how much cream you use. It’s naturally gluten-free and can be vegan if you skip the heavy cream or swap it for coconut milk.
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