This Roasted Corn and Tomato Soup with Crab may just be the best in-between-seasons dish EVER. It's made with loads of fresh corn and tomatoes, is topped with crab meat, and is 0 WW SP per serving.

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Roasted Corn and Tomato Soup with Crab

As Summer draws to a close, I’m into for more ‘intermediate’ recipes – aka recipes that are a bridge between the Summer heat and the cool nights of Fall. That means lots of soups, stews, etc. This Roasted Corn and Tomato Soup with Crab may just be the best in-between-seasons dish EVER. It’s made with loads of fresh corn and tomatoes, both of which are amazing this time of year, and topped with some crab meat for a hint of salt. The end result is a veggie-packed, WW friendly soup that’s perfect for any meal.

Roasted Corn and Tomato Soup with Crab

Making Roasted Corn and Tomato Soup with Crab

While this soup sounds super fancy, it’s really as easy as roast, blend, and enjoy. It’s made with 99% vegetables, and can easily be made vegan, and is already dairy and gluten free. It’s a perfect appetizer or main course, and you can enjoy it warm or cold (I prefer cold).

Roasted Corn and Tomato Soup with Crab

To make this soup, you’ll need:

  • Fresh sweet corn, which you’ll roast in the oven for a bit to let the flavors develop
  • Fresh roasted cherry tomatoes, I used a medley which kept the soup lighter in color
  • Yellow peppers, which you’ll chop and roast
  • Sweet onion, which gives the soup a nice sweetness once roasted
  • Salt, pepper, garlic to season your veggies, as well as fresh garlic to flavor the final product
  • Hot sauce, for a little kick
  • Red wine vinegar for acidity
  • Olive oil to give it creaminess
  • Crab meat for topping – any kind works, and you can substitute shrimp or a meat of choice
  • Cilantro for topping
  • (Optional) Chicken or vegetable stock to thin the soup out a bit. I prefer mine on the chunkier/thicker side, so I didn’t add any, but if you like a thinner soup, add some stock about 1/2 cup at a time to thin it out.
Roasted Corn and Tomato Soup with Crab

First, you’ll toss all of your veggies with salt, pepper, garlic powder. Roast them all at 375 for 15-20 minutes, until veggies are all soft and tomatoes are just starting to burst. Let cool.

Throw all of your veggies as well as fresh garlic cloves, hot sauce, vinegar, and olive oil (and chicken/veggie stock if using) into a blender and blend until completely smooth. Top with crab meat, a dash of hot sauce, chopped cilantro, and fresh cracker black pepper. Store leftovers in an airtight container the fridge for up to 4 days.

Roasted Corn and Tomato Soup with Crab

Roasted Corn and Tomato Soup with Crab

Jacklin Altman
This soup is the perfect Summer into Fall dish, using the last of prime Summer produce to create a hearty, flavor-packed dish. It's also 0 WW points per cup, making it a perfect addition to any meal plan.
5 from 2 votes
Prep Time 20 minutes
Cook Time 30 minutes
Assembly Time 20 minutes
Total Time 1 hour 10 minutes
Course Appetizer, Soup, Main Course, Side Dish
Cuisine American
Servings 6 cups
Calories 182 kcal


  • Oven
  • Roasting Pan
  • Blender


  • 30 oz mixed cherry tomatoes (3 10 oz packs)
  • 5 ears fresh corn peeled
  • 1 sweet onion roughly chopped
  • 2 yellow peppers roughly chopped
  • Salt
  • Pepper
  • Garlic powder
  • 3 tbsp red wine vinegar
  • 3 cloves garlic peeled
  • 1 tbsp olive oil
  • 1-2 tbsp hot sauce optional
  • 2 4.25 oz cans crabmeat
  • 1 cup chicken stock optional, add more or less as desired to thin soup
  • Garnish with hot sauce, cilantro, cracked black pepper


  • Roughly chop peppers and onion, and spray peppers, onions, corn, and tomatoes with cooking spray and toss with salt, pepper, and garlic powder. Roast at 375 for 15-20 minutes, until tomatoes start to blister and all veggies are soft. Let cool.
  • Cut corn off the cob, and add corn, tomatoes, peppers, and onions to blender. Add red wine vinegar, garlic cloves, olive oil, hot sauce, and stock if using to blender and blend until smooth.
  • Soup can be served hot or cold. Serve with crab meat on top and garnish with chopped cilantro, a dash of hot sauce, and fresh cracked black pepper.
  • Store leftovers in an airtight container in the fridge for up to 4 days.


Weight Watchers Points:
  • 0 SP/cup
  • 1 SP/cup (for 3 oz of crabmeat on top)


Calories: 182kcalCarbohydrates: 28gProtein: 11gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 30mgSodium: 264mgPotassium: 792mgFiber: 3gSugar: 12gVitamin A: 919IUVitamin C: 116mgCalcium: 64mgIron: 2mg
Keyword my ww, weight watchers, WW, corn, soup, tomato, crab
Tried this recipe?Add your thoughts below in the comments or post on social media and tag @foodbythegram!

5 thoughts on “Roasted Corn and Tomato Soup with Crab”

  1. 5 stars
    I was looking forward to this soup all day and it did not disappoint! Huge hit for me and my husband. Even though it was hot today we ate it hot but chatted that it could go either way. We will define making this again.

  2. Made this for dinner tonight and it was absolutely incredible! Can’t wait for the leftovers so I can have it again ASAP 🙂

  3. Chelsea L Alvarado

    5 stars
    Obsessed w this recipe – the soup is incredibly light and flavorful, the peppers really set it off. I served warm w crab and cold without crab as a gazpacho – both amazing. A perfect summer soup!

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