Adventures in Everyday Entertaining
Is there anything better than a cup of tomato soup and a grilled cheese sandwich for lunch on a cool fall day?
Well, I hate to admit it but I have never been really big into tomato soup. My husband, on the other hand, loves it. So I have searched and searched for a recipe that would allow us both to enjoy it. Eureka! By roasting the vegetables in a delicious balsamic marinade and adding heavy cream at the end I am now a tomato soup convert!! It’s creamy and savory with a wonderful depth that I always felt was a bit missing with some other tomato soups.
Tomato Balsamic Soup — modified from Cooking Light Magazine
Preheat oven to 500 degrees.
Combine 1/2 cup broth, sugar, vinegar, and soy sauce in a small bowl and whisk together.
Place onion, garlic, and tomatoes in a baking pan coated with cooking spray. Pour broth mixture over vegetables. Bake for 40-50 minutes or until vegetables are lightly browned.
Pour tomato mixture into a blender. Add remaining 1/2 cup broth and the cream. Season with pepper and salt. Process until smooth. If necessary, strain mixture through a sieve to remove any solids.
Garnish with Homemade Croutons and shredded Asiago cheese if desired.