Roasted Tomato Soup

Name: Roasted Tomato Soup
Ingredients: 1 1/2 pounds large tomatoes, such as beefsteak, cut in half crosswise; 1 medium sweet onion, such as Vidalia, peeled and cut in half crosswise; 3 large cloves garlic, unpeeled; 1 tablespoon plus 1 teaspoon extra-virgin olive oil, divided; 1/4 teaspoon salt, or to taste; Freshly ground pepper, to taste; 2 cups reduced-sodium chicken broth, or vegetable broth, divided; 1/4 cup tomato juice; 1 teaspoon tomato paste; 1/4 teaspoon Worcestershire sauce; 1 tablespoon fresh basil, chopped; Brown sugar, to taste (optional); 1/2 cup corn kernels, (fresh, from 1 ear, see Tip) or frozen, thawed

Roasted Tomato Soup was pinched from <a href="http://www.lifescript.com/food/healthy_recipes/recipe_collections/fast_and_easy/10_hearty_soups/1.aspx" target="_blank">www.lifescript.com.</a>

"Roasting the vegetables for this simple soup enhances their inherent sweetness. The recipe is from EatingWell reader Tracey Medeiros of Atlanta, Georgia...."

INGREDIENTS

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1 1/2 pounds large tomatoes, such as beefsteak, cut in half crosswise

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1 medium sweet onion, such as Vidalia, peeled and cut in half crosswise

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3 large cloves garlic, unpeeled

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1 tablespoon plus 1 teaspoon extra-virgin olive oil, divided

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1/4 teaspoon salt, or to taste

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Freshly ground pepper, to taste

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2 cups reduced-sodium chicken broth, or vegetable broth, divided

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1/4 cup tomato juice

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1 teaspoon tomato paste

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1/4 teaspoon Worcestershire sauce

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1 tablespoon fresh basil, chopped

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Brown sugar, to taste (optional)

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1/2 cup corn kernels, (fresh, from 1 ear, see Tip) or frozen, thawed

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