creamy tomato-balsamic soup
 
 
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
  • ¾ cup half-and-half
  • Cracked black pepper (optional)
Instructions
  1. Preheat oven to 500°.
  2. 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.
  3. 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.
Notes
Strain through a fine sieve for a silkier soup. Make a double batch if you are feeling really hungry (serving size is small).
Nutrition Information
Serving size: 4½ cup servings
Recipe by pretty plain janes at https://prettyplainjanes.com/2013/10/24/creamy-tomato-balsamic-soup/