Tag Archives: Soup

Creamy Tomato-Balsamic Soup


Creamy Tomato-Balsamic Soup
Originally uploaded by jenianddean.

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.

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.

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)

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

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Filed under Balsamic, Cooking Light, Entrees, Soup, Tomatoes

Corn and Fingerling Potato Chowder with Applewood-Smoked Bacon

Corn and Fingerling Potato Chowder with Applewood-Smoked Bacon
Originally uploaded by jenianddean.

Since it’s freezing today and Columbia, South Carolina actually had snow last week, I thought I would post a yummy soup recipe. Toward the end of the summer I bought 30 ears of corns. I know it sounds crazy, but I cooked the corn, cut it off the cob, and froze it so we could have summer corn all through the winter. This recipe was perfect for the frozen corn. When you puree the soup it really makes the soup super thick and yummy. I love this soup because its flavor is out of this world, it’s low in fat and calories, and you get bacon!

I ended up doubling the recipe and freezing several servings. I thawed it over night in the refrigerator and it reheated wonderfully.

Corn and Fingerling Potato Chowder with Applewood-Smoked Bacon

As the name implies, fingerling potatoes have a narrow shape, similar to a finger. These baby white potatoes contain less starch than russet potatoes; waxy small red potatoes make a good stand-in.

2 slices applewood-smoked bacon
1 3/4 cups diced onion
3 1/2 cups fresh corn kernels (about 7 ears)
1 teaspoon chopped fresh thyme
2 garlic cloves, minced
2 cups fat-free, less-sodium chicken broth
1/2 cup 2% reduced-fat milk
1/2 cup half-and-half
8 ounces (1/4-inch-thick) rounds fingerling potato slices
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Thyme sprigs (optional)

Cook bacon in a large Dutch oven over medium heat until crisp. Remove bacon from pan; crumble. Add onion to drippings in pan; cook 8 minutes or until tender, stirring occasionally. Add corn, chopped thyme, and garlic to pan; cook 30 seconds, stirring constantly. Stir in broth, milk, half-and-half, and potatoes; bring to a simmer. Cover and cook 10 minutes or until potatoes are tender, stirring occasionally.

Transfer 2 cups potato mixture to a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth; return pureed mixture to pan. Stir in salt and black pepper; sprinkle with crumbled bacon. Garnish with thyme sprigs, if desired.

Yield: 5 servings (serving size: about 1 cup)
CALORIES 186 (27% from fat); FAT 5.5g (sat 2.7g,mono 1.2g,poly 0.4g); IRON 1.1mg; CHOLESTEROL 18mg; CALCIUM 84mg; CARBOHYDRATE 27.8g; SODIUM 398mg; PROTEIN 7.6g; FIBER 3.4g
Cooking Light, AUGUST 2007

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Filed under Bacon, Cooking Light, Corn, Entrees, Onions, Potato, Soup, Thyme