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.
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?