Creamy Tomato-Balsamic Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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. Ingredients:
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) |
Directions:
1. Preheat oven to 500°.
2. 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.
3. 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.
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