Spicy Roasted Tomato and Corn Soup

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I am really hoping you can still find some delicious tomatoes and corn for this recipe.  It's pushing it a bit in terms of tomato and corn season, but lately I have still been able to find some pretty great veggies so I am hoping you can too.  If not, it will definitely work with canned or frozen corn, I just prefer using fresh when I can find it.  In terms of tomatoes, go for the most flavorful ones you can find based on where you live and what's available. 

Now let's about this soup.  Packed with the flavors of sweet corn, tangy tomatoes, and spicy poblano peppers - it's almost magical.  Everything is roasted first to bring out the natural sweetness and also impart some nice smoky flavor.  Then after some blending and simmering, you have one seriously delicious soup.  I don't mind a chunkier, thicker soup so I didn't strain the soup, but if you want a smoother soup, make sure to add in this step.  It freezes well so consider making up a big batch so you can pull it out when you are missing these late summer flavors.  It's also a pretty killer pasta sauce as well. 

The Recipe
Spicy Roasted Tomato and Corn Soup

Spicy Roasted Tomato and Corn Soup

Adapted from pbs.org
COOK TIME: 1 Hours, 15 Min
TOTAL TIME: 1 Hours, 25 Min
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  • 4 U tomatoes, ripe but still firm
  • 2 U poblano peppers
  • 2 tsp. olive oil, divided
  • 3 U ears corn, kernels removed (or 2.5 cups canned/frozen)
  • 2 U shallots, minced
  • 4 U garlic cloves, minced
  • 1 tsp. sweet paprika
  • 1/2 tsp. cumin
  • 4 cups vegetable broth
  • Salt and pepper

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Preheat the oven to 400 degrees.


Add the tomatoes and poblano peppers to a glass baking dish sprayed with cooking spray. Drizzle with half of the olive oil and season with salt and pepper. Roast for 20 minutes.


Add the corn and season with salt and pepper. Roast an additional 15-20 minutes until corn is soft and beginning to brown in some places.


Remove everything from the oven. Carefully remove the stems of the tomatoes and peel them if desired. Peel the poblano peppers, the skin should easily peel off and remove seeds and stem.


In a pot add the remaining olive oil over medium heat. Add the shallots and garlic. Cook for 3-4 minutes until fragrant. Add the paprika and cumin. Cook for 30 seconds.


Add the tomatoes, corn, and peppers to the pot along with any juices from the baking dish. Stir and add the vegetable broth. Simmer for 15 minutes.


Blend the soup using an immersion blender or blending in batches. If desired for a smoother soup, run the soup through a fine mesh strainer. Taste and season with salt and pepper.

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Nutritional Facts
Serving Size: 1 cup
Amount Per Serving
Calories 101
Calories from Fat 25
% Daily Value *
Total Fat 2g
Saturated Fat 0g
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Cholesterol 0mg
Sodium 645mg
Total Carbohydrate 19g
Dietary Fiber 4g
Sugars 10g
Protein 3g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The Nutritional Values provided are estimates only and may vary based on the preparation method.

† SmartPoints™ calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.
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About the author Meet Kristen Mccaffrey
Hi, I’m the cookbook author, recipe developer, and food enthusiast behind Slender Kitchen. I am obsessed with making healthy food that is easy to prepare and absolutely delicious. Meal planning is my secret weapon and I hope I can make meal time easier for you with our tired and tested recipes and foolproof meal plans. Learn More
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