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Creamy Tomato-Balsamic Soup

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

Ingredients

  • 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)

Nutrition 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

How to Make It

  1. Preheat oven to 500°.

  2. 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.

  3. 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.