Go Back
Roasted Tomato, Corn, and Zucchini Soup
Print

Roasted Tomato, Corn and Zucchini Soup

Roasted Tomato, Corn, and Zucchini Soup- so many veggies, so easy, and so much flavor! It's the perfect, clean out the veggie drawer meal!
Course Soup
Cuisine American
Keyword blender soup, fresh, summer vegetables
Prep Time 10 minutes
Total Time 10 minutes
Calories 1153kcal
Author Heather Cheney

Ingredients

  • 2 28 oz cans whole tomatoes, drained
  • 2 medium zucchini diced
  • 2 C frozen corn kernels
  • 2 tablespoon olive oil
  • ½ teaspoon kosher salt
  • 4 C chicken or vegetable broth
  • 1 teaspoon onion powder
  • ¼ teaspoon chipotle chili powder
  • ¼ teaspoon kosher salt
  • 1 pinch all spice
  • ¼ C heavy cream

Instructions

  • Preheat oven to 425 degrees.
  • Spread tomatoes, zucchini, and corn on a baking sheet in an even layer. Drizzle with olive oil and season with ½ teaspoon salt.
  • Roast in the oven for 45 minutes to an hour or until the tomatoes start to lose their shape and the corn and zucchini start to caramelize.
  • Remove veggies from baking sheet and place into blender. Blend until smooth and pour into a soup pot.
  • Stir chicken broth into the pureed vegetables along with the remaining spices. Season with salt and bring to a simmer.
  • Remove from heat and stir in cream. Serve hot.

Notes

 

Nutrition

Calories: 1153kcal | Carbohydrates: 146g | Protein: 29g | Fat: 59g | Saturated Fat: 19g | Cholesterol: 82mg | Sodium: 3467mg | Fiber: 42g | Sugar: 62g