Like what you see? Share it with your friends!

This past weekend, John and I took a drive out to St. Jacobs Farmer’s Market and ended up buying more fruit and vegetables than we could possibly consume before it reached its expiration date. I decided to use most of it up by spending most of the Labour Day Monday in my kitchen. I made an asparagus risotto, and beet chips flavoured with thyme and coarse pink salt; I will also post these later.


We bought a small basket of roma tomatoes in haste, and realized later, that we could not possibly eat them all before they started to spoil. So, as a result, this soup was born. 

Here’s what you’ll need:
20 roma tomatoes, washed and quartered
2 cups of fresh corn (approximately 3 ears of corn)
1 large onion, roughly sliced
4 cloves of garlic, peeled
3 cups of vegetable stock
½ tsp. cumin
½ tsp. chili powder
2 tsp. paprika
½ tsp. salt
½ tsp. pepper
Olive oil

Begin by roasting the tomatoes. On a large baking sheet, arrange the tomatoes with the skin side down. Sprinkle with salt and pepper and drizzle with olive oil. Don’t use too much oil, just enough so that the tomatoes won’t stick or burn. Roast at 350 degrees for 35 minutes. Next, add your onions to the roasting pan and return to the oven for an additional 25 minutes. Remove from the oven, and with a pair of tongs, remove the tomatoes from the baking sheet and place in a large stock pot. Leave the onion on the baking sheet. To this, add the corn and the garlic cloves. Once again, season with salt and pepper, and drizzle a little more olive oil. Return to the oven and roast for 30 minutes. The corn should have some dark brown edges when done. Add the roasted onion, corn, and garlic to the tomatoes in the stock pot.


Next, add the vegetable stock and the remaining ingredients. Bring the entire mixture to a slight boil, and then reduce the heat to a low simmer. Cover and allow the soup to simmer for 30 minutes. Once this is done, puree the soup with a hand blender until desired consistency is achieved.

Serve the soup immediately with a little sour cream, parsley, and a sprinkle of paprika.


This soup will forever remain at the top of my go-to recipe list. Even though there’s a little prep and time involved, the results are amazingly delicious. Enjoy!

Like what you see? Share it with your friends!

This Post Has 0 Comments

  1. Sounds a bit Martha Stewart for me (lots of work 🙂 but I’ll get my partner right on this because I love corn soup!!!

Leave a Reply

Your email address will not be published. Required fields are marked *