Roasted Tomato Soup

By LFritz527

Warm Up With Homemade Soup
A good homemade meal beats a canned or processed one any day — and that's especially true of homemade soup. Whipping up your own is easy, and your own soup will be much lower in sodium than canned — not to mention that it will be free of BPA (bisphenol A), a nasty industrial chemical that's present in the lining of many soup cans.

This roasted tomato soup is perfect — tomatoes are easy to find, and they're delicious and nutritious. They'll give you a helping of lycopene, a powerful cancer-fighting antioxidant. And just one cup of tomatoes provides almost 40 percent of your daily recommended vitamin C, and 30 percent of your vitamin A. Warm up on a cold day — and boost your health — with this tasty soup!

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 garlic cloves, unpeeled
• •4 teaspoons extra-virgin olive oil, divided into 1 tablespoon plus 1 teaspoon
• •1/4 teaspoon salt
• •1/4 teaspoon freshly ground black pepper
• •2 cups reduced-sodium chicken or vegetable broth, divided
• •1/4 cup tomato juice
• •1 teaspoon tomato paste
• •1/4 teaspoon Worcestershire sauce
• •1 tablespoon fresh basil, chopped
• •1 dash brown sugar (optional)
• •1/2 cup whole-kernel corn, fresh from 1 ear, or frozen and thawed

Details

Servings 6
Preparation time 90mins
Cooking time 150mins

Preparation

Step 1

Preparation
1.Preheat oven to 400 degrees F. Coat a baking sheet with cooking spray.
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.
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.
4.Transfer the vegetable puree to a large, heavy pot or Dutch oven. Add the remaining 1 cup broth, tomato juice, tomato paste, Worcestershire sauce, basil, and brown sugar (if using). Bring to a simmer over medium heat, stirring often. Ladle into six soup bowls; garnish with corn and serve.