This smoky roasted corn and tomato soup is packed full of multiple layers of flavours. You’re never going to want to go back to canned tomato soup after trying this delicious smoky homemade version.
Homemade Roasted Corn and Tomato Soup
I am a sucker for a good tomato soup. Whenever I’m craving some comfort, I’ll reach for a bowl of tomato soup. If I’m feeling under the weather, I’ll whip up a batch of my tomato and garlic soup. And when it’s cold outside, I’m reaching for a bowl of soup. I mean, it’s hard to turn down a bowl of soup and if there’s grilled cheese involved, then I’ll be inhaling it in seconds.
So what the secret to this delicious corn and tomato soup?
- Bacon. Yup, that’s right, bacon. I cook my bacon in my dutch oven and then leave the bacon fat in the pot to cook the ingredients in, boosting its smoky flavour.
- Roasting your corn and tomatoes. Roasting tomatoes brings out the sweetness of the tomatoes and slightly caramelize them which leads to a sweet, rich tomato soup flavour. Roasting the corn adds to the roasted flavour of the soup.
- A variety of tomatoes. I use different tomatoes (roma & heirlooms) to vary up the flavour of the tomato soup.
- Smoked paprika. The smoked paprika adds to the smoky flavour of the soup.
What You’ll Need To Make this Smoky Corn and Tomato Soup
- corn
- tomatoes (I used roma and heirlooms)
- smoked bacon
- onion
- garlic
- chicken stock
- smoked paprika
- chili powder
- salt
- sheet pans
- dutch oven or a large pot
- an immersion blender or regular blender
How To Make Smoky Roasted Corn and Tomato Soup
- On two separate sheet pans, drizzle olive oil onto the tomatoes and corn. Place the sheet pans into your oven and turn on your broiler – broil until the tomatoes and corn are charred and roasted (5-8 minutes).
- While the tomato and corn are being roasted, cook your bacon in a dutch oven on medium heat. Once the bacon is done remove the bacon from the pot, leaving the bacon fat in the pot.
- Using the bacon fat, cook your onions until they’ve soften then add in the garlic. Cook until fragrant.
- Next, add in the chicken stock, smoked paprika, chili powder, roasted corn, and the roasted tomatoes.
- After bringing the soup to a boil, allow it to simmer on low heat for upwards of 20 minutes.
- Once done, use an immersion blender (or regular blender) to blend until smooth.
- Top off the soup with some corn, bacon, and optional basil.
Tips on Storing and Making This Corn and Tomato Soup
- If you have extra time, caramelizing the onions adds a rich and complex flavour to the soup.
- This tomato soup can stay in the fridge for up to 3-4 days so it is perfect for a meal prep. You can eat it chilled or reheated.
- Do not freeze hot soup. Once your soup has cooled, pour it into a mason jar, leaving a minimum of 1 inch of space on top. Using the mason jar means there’s always a serving of soup ready to go compared to freezing a large batch in a large container.
- When ready to use, let the soup thaw out overnight in the fridge before re-heating it. Follow glass safety instructions – the sudden change in temperature is a no-no. If you don’t want to chance anything, these plastic containers are great for soups.
Roasted Corn and Tomato Soup
Ingredients
- 1-2 tbsp olive oil
- 4 cups corn
- 4 lbs tomatoes, I used roma and heirlooms
- 6-7 pieces smoked bacon
- 1 onion, chopped
- 6-7 cloves garlic
- 5 cups chicken stock
- 1 tsp smoked paprika
- 1/2 tsp chili powder
- 1/8 tsp salt
- basil, optional for topping
Instructions
- On two separate sheet pans, drizzle olive oil onto the tomatoes and corn. Place the sheet pans into your oven and turn on your broiler – broil until the tomatoes and corn are charred and roasted (5-8 minutes).
- While the tomato and corn are being roasted, cook your bacon in a dutch oven on medium heat. Once the bacon is done remove the bacon from the pot, leaving the bacon fat in the pot.
- Using the bacon fat, cook your onions until they’ve soften then add in the garlic. Cook until fragrant.
- Next, add in the chicken stock, smoked paprika, chili powder, roasted corn, and the roasted tomatoes.
- After bringing the soup to a boil, allow it to simmer on low heat for upwards of 20 minutes.
- Once done, use an immersion blender (or regular blender) to blend until smooth.
- Top off the soup with some corn, bacon, and optional basil.
Nutrition
Non recipe chat: It’s my birthday! Woo! Over the weekend, I had a lovely time eating all the sushi, gelato, butter tarts, and bubbletea! I also got the amazing gift of having Harry Potter Wizards Unite and I’ve pretty much been glued to the app since haha. Easy to say, I’m pretty hooked. Are you a Harry Potter fan? Julia from Imagelicious and I have been counting down the days that this app was scheduled to come out. I was definitely jealous that she, an iPhone user, got it before my Samsung did!
MORE DELICIOUS SOUP RECIPES
- Korean Inspired Spicy Chicken Noodle Soup
- Thai Potato Leek Soup in a SoupMaker
- Healthy Instant Pot Lasagna Soup
- Mushroom Soup with Tuile Style Cheesy Croutons
- Traditional Québécois Pea Soup
- Tomato Garlic Soup
- Salsa Chicken Soup
Other places to connect with me
Instagram: @carmyshungry
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Email: carmy@carmyy.com
Dana
I absolutely love the sound of this soup. Summer isn’t really a time I think about soup since it’s so damn hot here in NC (sometimes it’s even too hot to cook). BUT. The smokiness of the corn has me sold. Something about that just makes me think about summer campfires and coziness. I’m a huge fan of from-scratch tomato soup, and this takes it up a few notches.