cookmarked logo      
from Cizon's cookbook

Creamy Tomato-Balsamic Soup




  • 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)
  • Preparation:
    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.
    4. Yield: 4 servings (serving size: about 1/2 cup)

      copy recipe

    modified: 2011.11.03 | created: 2011.11.03

    cookmarked logo