This creamy basil roasted tomato soup is pure summer in a bowl! Roasted garden tomatoes, fresh basil, and charred sweet corn pack in so much incredible flavor.
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Creamy Basil Roasted Tomato Soup with Charred Corn

This creamy basil roasted tomato soup is pure summer in a bowl! Roasted garden tomatoes, fresh basil, and charred sweet corn pack in so much incredible flavor.

Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 6 servings

Ingredients

  • 3 lbs (about 12 medium) fresh tomatoes, cored (Roma or Betterboys both work great)
  • 4 cloves garlic, peeled
  • 3 tablespoons olive oil
  • Salt and pepper to taste
  • 2 cups chicken broth (or vegetable broth for a vegetarian option)
  • 1 tablespoon coconut sugar (or brown sugar)
  • 1 (6 oz) can tomato paste
  • 1/2 cup half and half cream
  • 1/4 cup minced fresh basil
  • 1 tablespoon butter
  • 3 ears corn, husks and silk removed and corn cut off cob

Instructions

  1. Place cored tomatoes on a baking sheet and arrange cloves of garlic inside of a few tomatoes. Drizzle tomatoes with olive oil and season with salt and pepper. Roast tomatoes at 375F 35-40 minutes or until tomatoes are very soft and beginning to burst. Cool slightly

  2. Place tomatoes in a high-speed blender and pour chicken broth over top. Blend tomatoes on a low speed, slowly increasing to high until tomatoes are completely smooth. Strain tomato mixture through a fine-mesh sieve and discard solids.

  3. Place strained tomato mixture in a medium saucepan over medium-high heat and add sugar and tomato paste. Bring soup to a low simmer over medium-high heat, then reduce heat to low and add cream, milk, basil, and salt and pepper to taste. Let cook over low 10 minutes, covered.

  4. Meanwhile heat butter in a small skillet over medium-high heat. Add corn and stir occasionally until corn begins to char slightly, about 8 minutes.

  5. Serve soup hot with charred corn on top. Enjoy!