Thursday, November 03, 2005

Creamy Tomato-Balsamic Soup

This is mostly from Cooking Light (Oct 2005) but I made a few substitutions when I made it and it turned out wonderful. It has a rich creamy almost-smoky flavor.

1 C vegetable or beef broth, divided
1 T brown sugar
3 T balsamic vinegar
1 T soy sauce
1 C coarsely chopped onion
5 garlic cloves
2 28-oz cans whole tomatoes, drained
Cooking spray
3/4 C half-and-half
Freshly ground pepper (optional)

Preheat oven to 500 degrees. Combine 1/2 C broth, sugar, vinegar, and soy sauce in a small bowl. Coat a 13 X 9-inch baking with cooking spray and place onion, garlic, and tomatoes in it. Pour broth mixture over the top. Bake at 500 for 45 minutes or until vegetables are lightly browned. Cool for about 10 minutes.
Place tomato mixture in blender and add remaining broth and half-and-half. Process until smooth. Garnish with pepper. Serves: about 4.

2 comments:

Queen of Carrots said...

Intriguing. A little more complex than I'd want on tomato soup night, but I might try adding a couple of the extra ingredients next time.

Dana said...

Very good! I made it in the evening (simultaneous with dinner) and warmed it up for lunch the next day.