In addition to longing for autumn weather in August, I’ve also been wanting to make some soup. This is one of my favorite soups I’ve ever made. It is so *easy*, and it uses ingredients that are easily kept on hand. The benefit to making this soup in the summertime is all the cooking is done in the oven, keeping your kitchen cool.
(To make this with garden tomatoes, I figure you can just drop them in boiling water to get the skins off then proceed. Maybe 10-12 tomatoes equal 2 large cans? I must confess to not having the chance to try this with my own fresh tomatoes, they don’t last long enough for me to have enough for a whole recipe!)
Creamy Tomato-Balsamic Soup
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)
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.
Yield: 4 servings (serving size: about 1/2 cup)
CALORIES 120 (35% from fat); FAT 4.7g (sat 3g,mono 1.5g,poly 0.1g); IRON 1.7mg; CHOLESTEROL 23mg; CALCIUM 120mg; CARBOHYDRATE 14.9g; SODIUM 452mg; PROTEIN 3.8g; FIBER 1.7g
Cooking Light, OCTOBER 2005
Pic courtesy http://www.christonium.com