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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.

Eating Well