Creamy Balsamic Tomato Soup |
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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Another great recipe from Cooking Light. This was one of those meals I made over & over last winter (and I'm not a very big tomato soup fan). To get my toddler to eat it, I whipped up a cheese quesadilla and she dipped it into the soup. Ingredients:
1 cup vegetable broth |
1 tablespoon brown sugar |
3 tablespoons balsamic vinegar |
1 tablespoon low sodium soy sauce |
1/2 cup onion (chopped) |
5 garlic cloves |
56 ounces whole tomatoes (drained) |
3/4 cup half-and-half |
fresh ground black pepper |
Directions:
1. Preheat oven to 500.
2. Combine 1/2 cup broth, brown sugar, vinegar & soy sauce in small bowl.
3. Place onion, garlic and tomoatoes in a baking pan. Pour above mixture over tomatoes & bake for 50 minutes.
4. Place tomato mixture, remaining broth and half-and-half in blender (a little at a time) and blend until smooth. You could also use an immersion blender in a stock pot.
5. If picky about lumps, strain mixture through sieve.
6. Serve topped with fresh black pepper.
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