1. Preheat oven to 400°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 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.
To Remove Corn from the Cob:
Stand an uncooked ear of corn on its stem end in a shallow bowl and slice the kernels off with a sharp, thin-bladed knife. This technique produces whole kernels that are good for adding to salads and salsas. If you want to use the corn kernels for soups, fritters or puddings, you can add another step to the process. After cutting the kernels off, reverse the knife and, using the dull side, press it down the length of the ear to push out the rest of the corn and its milk.
Provided by: EatingWell
Per Single Serving / Serves 6 Total
- Calories 95
- Calories from fat 36
- Total Fat 4gm 6%
- Saturated Fat 1gm 5%
- Monounsaturated Fat 2gm
- Sodium 341mg 14%
- Total Carbohydrates 15gm 5%
- Fiber 3gm 3%
- Protein 3gm
- Cholesterol 1mg
Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.