Creamy Tomato-Balsamic Soup

Creamy Tomato-Balsamic Soup Recipe
Cooking the vegetables at the high temperature of 500° caramelizes their natural sugars and deepens their flavor; the liquid poured over them ensures they won't burn. Prepare the soup up to two days ahead; reheat over medium heat before serving.


4 servings (serving size: about 1/2 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 120
Caloriesfromfat 35 %
Fat 4.7 g
Satfat 3 g
Monofat 1.5 g
Polyfat 0.1 g
Protein 3.8 g
Carbohydrate 14.9 g
Fiber 1.7 g
Cholesterol 23 mg
Iron 1.7 mg
Sodium 452 mg
Calcium 120 mg


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
Cooking spray
3/4 cup half-and-half
Cracked black pepper (optional)


Preheat oven to 500°.

Combine 1/2 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 coated with cooking spray. 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 1/2 cup broth and half-and-half, and process until smooth. Strain mixture through a sieve into a bowl; discard solids. Garnish with cracked black pepper, if desired.

Julie Grimes,

Cooking Light

October 2005
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