Creamy Tomato-Balsamic Soup

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.

Yield: 4 servings (serving size: about 1/2 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 120
  • Calories from fat: 35%
  • Fat: 4.7g
  • Saturated fat: 3g
  • Monounsaturated fat: 1.5g
  • Polyunsaturated fat: 0.1g
  • Protein: 3.8g
  • Carbohydrate: 14.9g
  • Fiber: 1.7g
  • Cholesterol: 23mg
  • Iron: 1.7mg
  • Sodium: 452mg
  • Calcium: 120mg

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)

Preparation

  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.
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