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Roasted Sweet Corn and Tomato Soup

This Roasted Corn and Tomato Soup is so rich and savory. It's got a perfect touch of sweetness and smokiness from the smoked paprika.
Cook Time30 mins
Total Time30 mins
Course: Soup
Servings: 6 servings
Author: Joanie Zisk


  • 2 pints cherry tomatoes
  • 10 ounce bag frozen corn , thawed (about 3 cups)
  • 1 medium red pepper , cored, seeded and sliced
  • 3 cloves of garlic , minced
  • 3 tablespoons olive oil
  • 1 medium onion , chopped
  • 3/4 teaspoon smoked paprika
  • 3/4 teaspoon chili powder
  • 3 cups vegetable broth
  • 1 cup heavy cream
  • salt and pepper to taste


  • Preheat the oven to 400 degrees F.
  • Place the corn, tomatoes, sliced red pepper and 2 cloves of the garlic on a baking sheet. Drizzle with 2 tablespoons of the olive oil and sprinkle lightly with a pinch of salt and pepper. Toss with your hands and arrange in an even layer. Bake for 20-25 minutes.
  • While the vegetables are roasting, heat a large stock pot to medium heat.
  • Add 1 tablespoon of the olive oil and the onion. Saute about 5 minutes, then add the remaining clove of garlic and saute 2 minutes longer.
  • Add the smoked paprika and chili powder and stir well.
  • When the vegetables are finished roasting, add them to the pot by pouring the entire contents of the baking sheet into the stockpot.
  • Add the vegetable broth and bring to a boil. Reduce to a low simmer, cover and let simmer for 20 minutes.
  • Use an immersion blender, or transfer soup to stand blender and puree until smooth.
  • Add the heavy cream and stir.
  • Heat for 10 additional minutes.
  • Taste and add salt and pepper if needed.
  • Divide into bowls and garnish with sliced avocado and shredded cheese.