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Roasted Corn Soup

This Roasted Corn Soup is smoky, flavorful, easy to make and so satisfying!


  • 2 cups fresh or frozen corn kernels, thawed if frozen
  • 2 teaspoons olive oil
  • 3 slices raw center cut bacon, chopped
  • 2 teaspoons reserved bacon grease
  • ½ cup chopped onion
  • 2 garlic cloves, minced
  • 32 oz reduced sodium fat free chicken broth
  • 8 oz potato, peeled and chopped
  • 1 teaspoon smoked paprika
  • 1/3 cup fat free half and half
  • ¼ cup chopped fresh parsley
  • Salt and pepper to taste


  • Preheat the oven to 450 degrees. Line a baking sheet with aluminum foil and mist with cooking spray. Place the corn kernels in a mixing bowl and drizzle with olive oil. Stir to coat and then transfer the corn to the prepared baking sheet in a single layer. Place in the oven and roast for about 20 minutes, stirring the corn every 6-7 minutes, until the corn is browned.
  • While the corn is roasting, place the chopped bacon in a soup pot or dutch oven and bring over medium heat. Cook the bacon, stirring occasionally, until crisp. Use a slotted spoon to remove the bacon to a stack of paper towels to drain. Reserve 2 teaspoons of the bacon grease and discard the rest. Return the 2 teaspoons of reserved grease to the pot and keep at medium heat. Add the onion and garlic and stir into the grease. Cook, stirring occasionally, for about 4 minutes until the onions are tender. Add the broth, potatoes and paprika and stir together to combine. Increase the heat and bring the mixture to a boil. Reduce the heat to low and simmer, covered, for 15 minutes until the potatoes are softened.
  • Add half of the roasted corn from step one to the pot and stir together. Either use an immersion blender directly in the pot or transfer the soup in batches into a full-size blender to blend the mixture until smooth. Return all soup to the pot if using a traditional blender and add the remaining roasted corn, the half and half and the parsley. Stir together and continue to heat on low for a few more minutes until the soup is heated through. Taste the soup and add salt and pepper if desired. When serving, top each (1 1/8 cup) serving of soup with a quarter of the cooked bacon pieces.


To view your WW PersonalPoints for this recipe and track it in the WW app or site, click here!
Nutrition Information per (1 1/8 cups) serving:
192 calories, 26 g carbs, 6 g sugars, 6 g fat, 2 g saturated fat, 7 g protein, 1 g fiber (from myfitnesspal.com)
MyWW SmartPoints per (1 1/8 cups) serving: (SP calculated using the recipe builder on weightwatchers.com)
Green: 6 SmartPoints/ Blue: 4 SmartPoints/ Purple: 4 SmartPoints
Weight Watchers Points Plus:
5 per (1 1/8 cups) serving (PP calculated using a Weight Watchers PointsPlus calculator and the nutrition info below)
Lightly adapted from Better Homes and Gardens Soups & Stews 2017