Second verse, same as the first…Since it’s getting cold again in South Carolina, I thought I would post a yummy soup recipe. Growing up my mom would fix tomato soup and grilled cheeses on cold winter nights. Now tomato soup and grilled cheeses are like a little slice of home (aka comfort food). I love tomato soup, but I always wanted it to be a little chunky. So when I found this recipe I was really excited because of the fact I could puree some of the tomatoes and leave some chucky. Plus I have an affection for tomatoes and balsamic vinegar. I love the deep flavor of the roasted vegetables. I doubled the recipe and ended up freezing a couple of servings. I’m pretty sure I know what we will be having for dinner tonight.
The only change I made to the recipe is I didn’t drain the liquid off the tomatoes before roasting.
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.
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