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 clov garlic, unpeeled
• 1 tablespoon 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

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Cooking Directions

Step 1

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

Step 2

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.

Step 3

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.

Step 4

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.