- 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 extra-virgin olive oil
- 1/4 teaspoon salt, or to taste
- Freshly ground pepper to taste
- 2 cups reduced-sodium chicken broth or vegetable broth, divided
- 1 teaspoon extra-virgin olive oil
- 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 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.