Roasted Tomato Soup

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Roasted Tomato Soup

Roasted Tomato Soup

Roasting the vegetables for this simple summer soup enhances their inherent sweetness. The recipe is from EatingWell reader Tracey Medeiros of Atlanta, Georgia.

Serves 6

Prep Time 35 min

Total Time 45 min.

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

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.


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