Let’s get this out of the way. There is absolutely nothing wrong with a good ol’ can of Campbell’s Tomato Soup. I certainly enjoyed many a grilled cheese dunking in that salt and tang concoction (and wouldn’t necessarily pass on a bowl today). But if you have never made your own tomato soup you are truly missing out on something special. This recipe landed in my lap about a year before I was married and we have been making it ever since. It’s depth of flavor is intoxicating – infuses your entire home with that wonderful “mmmmmm” aroma. If that wasn’t enough to entice you the process of making it could not be simpler. It does however take a little longer than the can but if you’ve got the desire to make it from scratch this is the recipe to try.
- 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
- ¾ cup half-and-half
- Cracked black pepper (optional)
- Preheat oven to 500°.
- Combine ½ 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. Pour broth mixture over tomato mixture. Bake at 500° for 50 minutes or until vegetables are lightly browned.
- Place tomato mixture in a blender. Add remaining ½ cup broth and half-and-half, and process until smooth. Garnish with cracked black pepper, if desired. Server with crusty bread.
recipe courtesy of Cooking Light