Roasted Tomato Soup Recipe

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Nutrition per serving    (USDA % daily values)


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Ingredients for 6 servings

1 tablespoon plus 1 teaspoon extra-virgin olive oil, divided

1 tablespoon fresh basil, chopped

1/4 teaspoon Worcestershire sauce

3 large cloves garlic, unpeeled

2 cups reduced-sodium chicken broth or vegetable broth, divided

1 teaspoon tomato paste

1/2 cup corn kernels (fresh, from 1 ear, see Tip) or frozen, thawed

Brown sugar to taste (optional)

1 1/2 pounds large tomatoes, such as beefsteak, cut in half crosswise

1/4 cup tomato juice

1 medium sweet onion, such as Vidalia, peeled and cut in half crosswise

Freshly ground pepper to taste

1/4 teaspoon salt, or to taste

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