Garden-Style Tomato & Corn Soup

By AislePrompt Editorial · Published 2026-04-01 · Updated 2026-04-01

A comforting, thick soup made with roasted tomatoes, sweet corn, and garden herbs, finished with a whisper of cream for velvety richness. This American-inspired soup recipe (vegetarian), ready in about 70 minutes, pairs Roma tomatoes, Sweet corn, Yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 240 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 lbs Roma tomatoes
• 2 cups Sweet corn
• 1 medium Yellow onion
• 3 cloves Garlic
• 4 cups Vegetable broth
• 1/2 cup Heavy cream
• 2 tbsp Olive oil
• 1 tsp Dried thyme
• 1 tsp Kosher salt
• 1/2 tsp Cracked black pepper

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Instructions

1. Step 1: Preheat oven to 400°F (200°C). Chop 2 lbs Roma tomatoes, dice 1 medium yellow onion, and mince 3 garlic cloves; toss with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper on a baking sheet.
2. Step 2: Roast for 25 minutes until tomatoes are softened and edges are golden brown.
3. Step 3: Transfer roasted vegetables to a blender, add 2 cups corn kernels, 4 cups vegetable broth, 1 tsp dried thyme, and 1/2 tsp salt; blend until completely smooth.
4. Step 4: Return mixture to a large pot and simmer over medium-low heat for 15 minutes until heated through.
5. Step 5: Stir in 1/2 cup heavy cream and cook for 5 minutes more until slightly thickened and coats the back of a spoon.
6. Step 6: Season with additional salt and pepper to taste before serving.