Creamy Roasted Corn Soup

  • Author: Erin Alderson
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 minutes
  • Yield: 2 1x



  • 2 large ears of sweet corn
  • 1/4 cup low-heat pepper
  • 1/4 cup yellow squash
  • salt and pepper to taste
  • 1 tablespoon olive oil
  • 1 clove garlic
  • 2 cup vegetable broth
  • 1 cup water
  • 1 sprig rosemary
  • 1/3 cup rice


  1. Pre-heat oven to 400˚. To prepare corn, hold ear of corn vertical to the cutting board. With a sharp knife, remove the kernels from the cob and cut the cob in half, set aside. Dice the peppers (remove seeds if you like less heat), squash, and garlic. Toss with olive oil, salt, and pepper then place in oven to roast for 30-35 minutes.
  2. While corn mixture is roasting, in a medium pot combine broth, water, rosemary (leave on sprig), white rice and corn cobs. (if rosemary is unavailable or you don’t like the flavor- just leave out, you’ll get more corn flavor instead.) Bring mixture to a boil, reduce to a simmer, and let sit until corn is done roasting and rice is cooked.
  3. Remove cobs and rosemary spring from broth and add in the roasted vegetables (save 1/4 cup if you want to have corn for garnish.) Working with an immersion blender (regular blenders work too), blend mixture until has very few chunks left. If your mixture is still too thick, add a little more water. At this point your can either serve right away or return to the stove to let simmer until ready to eat.