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Creamy Balsamic Tomato Soup

4.00 Mitt(s) 1 Rating(s)1 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 5

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Level: Easy

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Description

This is the soup that brought me back from the soup-hating dark side…and I’ll never be the same. It’s not too tangy like some tomato soups, but perfectly creamy with a hint of balsamic. Absolutely perfect for a cold day! And at 2 Points+ on Weight Watchers, well, you can’t beat that!

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 whole Garlic Cloves
  • 2 cans (28 oz. size) Whole Tomatoes, Drained
  • Cooking Spray
  • ¾ cups Half-and-half
  • Cracked Black Pepper (optional)

Preparation

Preheat oven to 500 degrees F.

Combine 1/2 cup of broth, sugar, vinegar, and soy sauce in a small bowl. Line a 9×13 baking dish COMPLETELY with foil. Spray the foil with cooking spray. I PROMISE that this is an important step, or else you’ll end up with tomatoes stuck to your foil, then foil in your soup, and it’s just a nasty never-ending process that’s easier to avoid.

Place onion, garlic, and tomatoes in the dish, then pour the broth mixture over it. Bake for 50 minutes or until vegetables are lightly browned.

Place the tomato mixture into a blender. You might need to do this part in steps, because the hot vegetables sometimes explode in the blender and burn you…not fun. So fill the blender about halfway, and add the half-and-half as well as the remaining 1/2 cup of broth and process until smooth.

After blending all the vegetables, strain the mixture through a sieve into a bowl or pot. Discard the solids. If you had to blend the vegetables in stages, make sure you give it a nice stir to mix everything together before serving. Serve with some cracked black pepper, if desired.

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Profile photo of bombadilslady

bombadilslady on 7.3.2010

Anything with Balsamic Vinegar gets a closer look from me these days!

I used diced tomatoes–it was what I had on hand. I stopped after the roasting, tossed everything in a bowl, then put it in the fridge until today. This afternoon, I pulled it out and took it through the blend and strain stage. Then this evening simply heated it up.

I loved the flavor!

I will say it was really thick–my husband compared it to barbeque sauce. In fact, I’m thinking of using the leftovers as a fish topping. . . .

Also, I’d say it serves two easily, four as a small side. I’d have a hard time getting six bowls from what I got. I don’t know if that’s a difference from diced vs. whole tomatoes, or my drawn out preparation, or just the way it is.

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