Your house will smell absolutely amazing! This is such an amazing twist on tomato soup.
1 cup less sodium beef broth, divided
1 tbsp brown sugar
3 tbsps balsamic vinegar
1 tbsp low sodium soy sauce
1 cup chopped onion
5 garlic cloves
2 28oz cans of whole tomatoes, drained
non-stick cooking spray
3/4 cup half and half
black pepper, to taste
Preheat oven to 500 degrees.
Combine 1/2 cup broth, sugar, balsamic and soy sauce in a bowl, set aside.
Spray a 9x13 pan with non stick spray and spread out drained tomatoes, onion and garlic in the pan. Pour the broth mixture over the vegetables and bake for 45 minutes.
Let cool for 10 minute, then place the mixture into a blender. (you may have to do this in 2 batches depending if your blender is small) Add the remaining 1/2 cup broth, pepper and half and half. Blend until really smooth.
*Personal Preference* I don't like my tomato soup to have a lot of texture- so I like to strain it through a sieve or colander next and discard little solids. Or you could just eat it as is.
May need to return to heat for a few minutes to heat back up- but you are ready to serve!
Eat with really good crusty bread and dip!
Makes 4 servings. (1/2 cup serving)
Recipe Borrowed From: Cooking Light Magazine
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