Creamy Roasted Heirloom Tomato & Sweet Corn Soup

Serves 4 · 15 min prep · 40 min cook

Ingredients

• 2.5 lb heirloom tomatoes
• 3 cups fresh sweet corn kernels
• 1 large yellow onion
• 4 garlic cloves
• 3 tbsp olive oil
• 3 cups vegetable broth
• 1/2 cup heavy cream
• 1/2 cup fresh basil leaves
• 1.5 tsp kosher salt
• 3/4 tsp black pepper
• 1/2 tsp smoked paprika
• 4 slices crusty bread for serving

Instructions

1. 1Preheat the oven to 425°F and line a large rimmed sheet pan with parchment. Core the heirloom tomatoes and cut them into thick wedges; scatter them on the pan with the onion cut into chunks and the garlic cloves still in their skins.
2. 2Drizzle everything with olive oil, season with salt, pepper, and smoked paprika, then toss so the cut sides of the tomatoes face up. Roast 25 to 30 minutes until the tomatoes are collapsed, blistered at the edges, and deeply fragrant.
3. 3While the tomatoes roast, heat a dry 12-inch skillet over medium-high. Add the fresh corn kernels in a single layer and cook undisturbed 3 to 4 minutes until charred in spots, then stir and cook 2 minutes more until sweet and lightly browned. Set half the corn aside for garnish.
4. 4Squeeze the roasted garlic from its skins into a blender. Add the roasted tomatoes, onion, remaining corn, vegetable broth, and most of the basil. Blend on high until completely smooth and velvety, working in batches if needed.
5. 5Pour the purée into a Dutch oven or large saucepan set over medium heat. Stir in the heavy cream and bring just to a gentle simmer; do not boil hard or the cream may separate. Taste and adjust salt and pepper.
6. 6Simmer uncovered 8 to 10 minutes, stirring occasionally, until the soup thickens slightly and the flavors meld. The surface should show soft bubbles and the color will deepen to a rich orange-red.
7. 7Ladle into bowls and top each serving with the reserved charred corn and torn remaining basil. Toast the bread slices until golden and serve alongside for dunking.
8. 8Cool leftovers completely, then portion into airtight containers for up to 4 days of work lunches; reheat gently on the stove or microwave until steaming.