Roasted Tomato Soup With Corn And Basil

• 1 1/2 lbs. large tomatoes, such as beefsteak, cut in half crosswise
• 1 medium sweet onion, such as Vidalia, peeled and cut in half crosswise
• 3 large cloves garlic, unpeeled
• 1 small yellow pepper, cut in half crosswise
• 1 tablespoon plus 1 teaspoon grapeseed oil, divided
• 1/4 teaspoon salt, or to taste
• Freshly ground pepper to taste
• 1 teaspoon fresh cilantro
• 2 cups vegetable broth, divided
• 1/4 cup tomato juice
• 1 teaspoon tomato paste
• 1/4 teaspoon Worcestershire sauce
• 1 tablespoon fresh basil, chopped
• Brown sugar to taste (optional)
• 1/2 cup fresh corn

1. 1. Preheat oven to 400 degrees. Coat a baking sheet with cooking spray.
2. 2. Combine tomatoes, onion, garlic, pepper and 1 tablespoon oil in a mixing bowl. Season with salt and pepper. Place the mixture on the prepared baking sheet. Roast until the vegetables are soft and carmelized, about 30 minutes.
3. 3. When cool enough to handle, peel the garlic, tomatoes and pepper; seed the tomatoes and pepper. Trim off the onion ends. Place vegetables and cilantro in a food processor or blender with 1 cup broth and the remaining 1 teaspoon oil. Pulse to desired thickness and texture.
4. 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 frequently. Ladle into bowls, garnish with corn.

tomatoes, sweet onion, garlic, yellow pepper, grapeseed oil, salt, freshly ground pepper, fresh cilantro, vegetable broth, tomato juice, tomato paste, worcestershire sauce, fresh basil, brown sugar, fresh corn

Taken from www.epicurious.com/recipes/member/views/roasted-tomato-soup-with-corn-and-basil-1202549 (may not work)