Lunchtime Hospitality: Tomato Balsamic Soup

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

• 1 cup vegetable broth, divided
• 1 Tbs brown sugar
• 3 Tbs balsamic vinegar
• 1 Tbs soy sauce
• 1 cup yellow onion, coarsely chopped
• 5-7 garlic cloves, peeled
• 28 ounces whole plum tomatoes, peeled (fresh or canned)
• Cooking Spray
• 3/4 cup heavy cream
• Cracked black pepper, to taste
• Kosher salt, to taste

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.