Roasted Corn and Tomato Soup with Fresh Basil

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant soup featuring sun-ripened corn and tomatoes, finished with a whisper of fresh basil for a taste of summer warmth. This mediterranean-inspired soups (vegetarian, gluten-free) ready in about 50 minutes pairs fresh corn kernels, ripe tomatoes, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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.

★ 4.3 (10 ratings) Prep: 20 min Cook: 30 min Serves 4 Mediterranean cuisine 180 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F. Toss 2 cups fresh corn kernels, 2 medium diced tomatoes, and 1 finely chopped onion with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 20 minutes until tender and slightly caramelized.
  2. Step 2: In a large pot, heat 1 tbsp olive oil over medium heat. Add 2 minced garlic cloves and sauté for 1 minute until fragrant.
  3. Step 3: Add the roasted corn mixture and 4 cups vegetable broth to the pot. Bring to a simmer and cook for 10 minutes.
  4. Step 4: Remove from heat and stir in 1/4 cup chopped fresh basil. Blend the soup until smooth using an immersion blender or transfer to a regular blender in batches.
  5. Step 5: Season with additional salt and pepper to taste. Serve warm.

Frequently asked questions

How long does Roasted Corn and Tomato Soup with Fresh Basil take to make?

Total time is about 50 minutes (20 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Roasted Corn and Tomato Soup with Fresh Basil?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep fresh corn kernels from drying out.

Can I substitute ingredients in Roasted Corn and Tomato Soup with Fresh Basil?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Roasted Corn and Tomato Soup with Fresh Basil for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Roasted Corn and Tomato Soup with Fresh Basil vegetarian?

Yes — this recipe is tagged vegetarian, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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