Roasted Tomato Soup

I wanted to add a twist to an old standby - tomato soup. Last summer I decided to try roasting the vegetables that we bought from our whole-foods market. We loved the enhanced flavors it gave the soup. Of course all the vegetables make this a very healthy meal!

Ingredients:

1 1/2 lbs. Beefstake or large tomatoes                              3 lg. cloves garlic un-peeled                    1/4 tsp. salt, or to taste

1 med. sweet onion peeled and cut in half crosswise      1 Tbl. + 1 tsp. extra-virgin olive oil          1/4 cup tomato juice

2 cups vegetable broth divided                                        1 tsp. tomato paste                                     1/4 tsp. Worcestershire sauce

1 Tbl. fresh basil chopped                                               1 cup fresh or frozen corn

Brown sugar to taste                                                        Fresh ground pepper to taste

Instructions:

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

Combine tomatoes, onion, garlic and 1 Tbl. oil in a mixing bowl. Season with salt and pepper. Place on baking sheet and roast until the vegetables are soft and caramelized (30 min.). Let cool.

Peel the garlic and tomatoes and remove tomato seeds. Trim off onion ends and place vegetables in a food processor or blender with 1 cup broth and remaining 1 tsp. 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 paste, Worcestershire sauce, basil and brown sugar. Bring to a simmer over medium heat, stirring often. Serve and garnish with corn.

Yields: 6  1 cup servings