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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

Description

Roasting The Vegetables For This Simple Summer Soup Enhances Their Inherent Sweetness. The Recipe Is From EatingWell Reader Tracey Medeiros Of Atlanta, Georgia.

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