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 Tip: Removing Corn from the Cob: Stand an uncooked ear of corn on its stem end in a shallow bowl and slice the kernels off with a sharp, thin-bladed knife. This technique produces whole kernels that are good for adding to salads and salsas. If you want to use the corn kernels for soups, fritters or puddings, you can add another step to the process. After cutting the kernels off, reverse the knife and, using the dull side, press it down the length of the ear to push out the rest of the corn and its milk.

Description

Roasted Tomato Soup, Recipe

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