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 or frozen, thawed

Preheat oven to 400 degrees F. Coat a baking sheet with cooking spray.

Toss tomatoes, onion and garlic in a mixing bowl with 1 tablespoon oil. Season with salt and pepper. Spread on the prepared baking sheet and roast until the vegetables are soft and caramelized, about 30 minutes. Let cool.

Peel and seed the tomatoes. Trim off the onion ends. Peel the garlic. Place the vegetables in a food processor or blender with 1 cup broth and the remaining 1 teaspoon oil. Pulse to desired thickness and texture.

Transfer the vegetable puree to a large heavy pot or Dutch oven. Add the remaining 1 cup broth, tomato juice, tomato pate, Worcestershire sauce, basil and brown sugar (if using). Bring to a simmer over medium heat, stirring often. Ladle into 6 soup bowls, garnish with corn and serve.


  • Calories 95
  • Total Fat 4 g
  • Cholesterol 1m g
  • Sodium 340 mg
  • Carbohydrates 15 g
  • Protein 3 g
  • Potassium 406 mg

Recipe Courtesy of Eating Well, Tracy Medeiros