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.
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
3/4 cup half-and-half
Cracked black pepper (optional)
How to Make It
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.
This recipe was good, but nothing outstanding. I thought it tasted a lot like Campbell's tomato soup but slightly sweeter, and for an hours wait time, I'm not sure it's worth the effort. I think cheese cloth would be better to stain this through as well. The soup is grainy after the blender and a sieve is not fine enough to remove the small solids.
Excellent with grilled cheese. A good quality aged balsamic makes this soup even better. Prep is easy --- put it together in a couple minutes, pop it in the oven for an hour and then a quick trip to the blender. No need to strain it! I always make a double batch - a single batch is only enough for dinner for two. This has become a winter staple at my house.
Amazing rich flavors blended nicely together. I did not have half-and half, I used partly yoghurt and whipping cream. Next time I would double or triple the recipe immediately, the two of us finished the entire pot for dinner. I would try to use less balsamic vinegar next time.
This is a great dish! I made a few changes to it. I added a few pinches of applewood smoked sea salt. I roasted my tomatoes and added one Jalapeño during the roasting processes for flavor. I cut the balsamic to 1 tablespoon. I removed them before blending. I also added some fresh basil and corn starch to the consistency of bisque. I didn't strain it either for the texture. I also added some homemade cheese bread with fresh butter-garlic under the broiler which was equally amazing!!
I'm not a big fan of tomato soups - exacerbate heartburn! This was very tasty actually and I added some dried chili flakes which heated it up nicely. This wasn't a typical acidic tomato soup and the balsamic vinegar and roasted veg gave a nice depth of flavour. I would definitely make this again.
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