Creamy Tomato Balsamic Soup

Soup.  That’s all I could think of when I realized I’d be spending a chilly & windy Saturday night at home alone with my dogs.  With so many recipes, it was hard to pick, but this “5-Star” rated Cooking Light recipe from 2005 caught my eye and I’m so glad it did!


Creamy Tomato Balsamic Soup adapted from Cooking Light


1 cup Chicken Broth, divided (I use Better Than Bouillon)

1 Tablespoon Brown Sugar

3 Tablespoons Balsamic Vinegar

1 Tablespoon Low-Sodium Soy Sauce

1 cup Onion, coarsely chopped

2 teaspoons Minced Garlic

2 (28 oz) cans Whole Tomatoes, drained

¾ cup Half-and-Half

Garnish: Cracked Black Pepper & Balsamic Vinegar



1.  Preheat oven to 500.

2.  Combine ½ cup broth, sugar, vinegar, and soy sauce in a small bowl.

3.  Place onion, garlic, and tomatoes in a 13×9 inch baking pan coated with cooking spray.

4.  Pour broth mixture over the tomato mixture and bake at 500 for 50 minutes.

5.  Place the entire tomato mixture in a blender or food processor.  Add remaining ½ cup broth and half-and-half.  *Process until smooth.  Garnish with a few drops of balsamic and black pepper if desired.

*Make sure you leave the center lid off of the processor to allow steam to escape.  You may want to put a paper towel lightly on the top instead to avoid splattering.


a shot of the tomatoes and onions ready to be bathed by the balsamic sauce...

Nothin' beats a bowl of soup on a cold night!

This soup was fantastic!  I finished a bowl already while writing my post about it.  Whoops.  I do have to mention that the second I put the last half of the broth into my food processor, the entire thing overflowed all over the place.  No one’s perfect, right?




3 thoughts on “Creamy Tomato Balsamic Soup

  1. Pingback: Tomato Balsamic Soup | Food Ramblings

  2. Pingback: Lunchtime Tuesday Week 5 | It's Good to be the Cook

  3. Pingback: Spinach, Pasta, and Pea Soup | It's Good to be the Cook

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