The Perfect Summer Soup

Whether served chilled or at room temperature, you’ll taste the peak of the season in this bright summer soup.

With summer at its peak, we’re celebrating the season’s best. We’ve partnered with Ashley Rodriguez of Not Without Salt to bring you fresh recipes, ideas, and cooking tips for these sunny staples.

Soup in the summer? Absolutely; this soup uses the best of the end of the season. We take advantage of sweet corn and juicy tomatoes and accentuate their flavors by roasting them in the oven, making them even sweeter and juicier. 

Fresh dill and scallions give the soup more depth in flavor without adding heft; enjoy it at room temperature or even slightly chilled. It’s perfect when those long summer evenings get just a touch shorter, and may even end with a chill in the air.



Quickly bring your soup to a simmer on the Min-2-Max gas burner.

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Double the recipe for make-ahead meals, or freeze to enjoy later. Reheat gently on the stove.

Roasted Corn and Tomato Chowder

“This is the perfect recipe to use when you need to clean out the garden or the vegetable crisper in your fridge.” —Ashley Rodriquez 

Servings: 4 to 6




3 ears of corn, shucked

2 cups cherry tomatoes

Extra virgin olive oil


1 carrot, diced

1 onion, diced

1 celery stalk, diced

2 garlic cloves, peeled and minced


4 cups chicken or vegetable stock

1 pound baby new potatoes, cut into 1/2-inch pieces if they are large

1 cup heavy cream

2 tablespoons fresh dill

2 scallions, thinly sliced



Preheat your oven to 400°F on the convection roast setting.

On a sheet pan lined with parchment paper, add corn and tomatoes, then drizzle them with olive oil and a hefty pinch of salt. Roast for 20 to 25 minutes until the corn has caramelized in parts and the tomatoes have slumped, possibly charring a bit. 

While the vegetables are roasting sauté the carrot, onion, celery and garlic in a bit of olive oil in a large dutch oven or pot. Add a pinch of salt and a good bit of freshly ground pepper. Cook, stirring occasionally, until vegetables are soft and the onions translucent, about 5 to 7 minutes.

Add the stock and bring pot just to a simmer. Carefully tip in the potatoes, then simmer until just tender, about 15 minutes. 

Meanwhile, remove tomatoes and corn from oven. Stir cream into soup while it simmers. Run a knife down the ear of corn to remove the roasted kernels, then stir into soup. Add tomatoes and dill. Taste and adjust seasoning as needed. 

Serve garnished with more fresh dill and sliced scallions. 

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