Roast the tomatoes for a deeper, more complex flavor before processing the vegetables to the desired thickness (think soup versus stew). Rich in vitamins A and C, this straightforward soup will give you a burst of energy and work to keep your immune system up and running.
- 1 1/2 pounds beefsteak tomatoes, cut in half
- 1 medium sweet onion, peeled and cut in half
- 3 large cloves garlic, unpeeled
- 1 tablespoon plus 1 teaspoon extra-virgin olive oil, divided
- Salt and freshly ground pepper to taste
- 2 cups low-sodium chicken broth or 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)
Preheat oven to 400 °F.
Toss tomatoes, onion and garlic in a mixing bowl with 1 tablespoon oil. Season with salt and pepper to taste. Spread tomato mixture on the prepared baking sheet and roast until the vegetables are soft and caramelized (approx. 30 minutes). Set aside to let cool.
Peel and seed the tomatoes, trim off the onion ends, and 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.
Transfer the vegetable puree to a large heavy pot. Add the remaining 1 cup broth, tomato juice, tomato paste, Worcestershire sauce, basil and brown sugar (optional). Bring to a simmer over medium heat, stirring often.
Ladle into bowls and serve.
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