toss chopped tomatoes, onion, and garlic in a mixing
bowl with 1 Tb of the oil. Season with salt and
pepper. Spread on the prepared baking sheet and
roast until 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 of broth and 1 tsp
olive oil. Pulse to desired thickness and texture.
Transfer the vegetable puree to a large heavy pot
or Dutch oven. Add the remaining 1 cup of broth,
tomato juice, tomato paste, Worcestershire sauce,
and basil. Bring to a simmer over medium heat,
stirring often. Ladle into 6 soup bowls, garnish
with corn and serve.
Serving
Suggestions
6 servings- 95 calories, 4 fat, 340 sodium, 15 carbs, 3 fiber, 3 protein (1.45 a serving)
Originally Submitted
9/1/2011
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