Recipe Entry: Creamy Tomato-Balsamic Soup

Hey friends, it is Thursday which means you have one more week to send me some recipes to share (details are here if you need them). If you can, try not to wait to the last minute, then I will have more to share between now and then!


Here is another great recipe from Liz. I can't wait to try it! I love good tomato soup.

Creamy Tomato-Balsamic Soup
Source: Cooking Light

Yield: 4 servings (serving size: about 1/2 cup)
.
Cooking the vegetables at the high temperature of 500° caramelizes their natural sugars and deepens their flavor; the liquid poured over them ensures they won't burn. Prepare the soup up to two days ahead; reheat over medium heat before serving.

Photo Credit: Myrecipes.com

1 cup less-sodium beef broth, divided

• 1 tablespoon brown sugar
• 3 tablespoons balsamic vinegar
• 1 tablespoon low-sodium soy sauce
• 1 cup coarsely chopped onion
• 5 garlic cloves
• 2 (28-ounce) cans whole tomatoes, drained
• Cooking spray
• 3/4 cup half-and-half
• Cracked black pepper (optional)

Preheat oven to 500°.

Combine 1/2 cup of broth, sugar, vinegar, and soy sauce in a small bowl. Place onion, garlic, and tomatoes in a 13 x 9-inch baking pan coated with cooking spray. Pour broth mixture over tomato mixture. Bake at 500° for 50 minutes or until vegetables are lightly browned.

Place tomato mixture in a blender. Add remaining 1/2 cup broth and half-and-half, and process until smooth. Strain mixture through a sieve into a bowl; discard solids. Garnish with cracked black pepper, if desired.

Thanks Liz!