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 20minutes
Cook Time 45minutes
Total Time 1hour5minutes
3lbs (about 12 medium)fresh tomatoes, cored (Roma or Betterboys both work great)
Salt and pepper to taste
2cupschicken broth (or vegetable broth for a vegetarian option)
1tablespooncoconut sugar (or brown sugar)
1(6 oz) cantomato paste
1/2cuphalf and half cream
1/4cupminced fresh basil
3earscorn, husks and silk removed and corn cut off cob
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
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.
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.
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.