Rating: 4.5 stars
27 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 3
  • 4 star values: 7
  • 5 star values: 17

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.

Julie Grimes
Recipe by Cooking Light October 2005

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Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 500°.

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  • 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.

Nutrition Facts

120 calories; calories from fat 35%; fat 4.7g; saturated fat 3g; mono fat 1.5g; poly fat 0.1g; protein 3.8g; carbohydrates 14.9g; fiber 1.7g; cholesterol 23mg; iron 1.7mg; sodium 452mg; calcium 120mg.
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