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
Much like Shan’s this soup is good news for your waist line with only 120 calories a serving. That doesn’t include the bread (or grilled cheese) of course. Enjoy!
