Roasted Tomato Soup

Ingredients

1 c beef or vegetable broth, divided

1 Tbsp brown sugar

3 Tbsp balsamic vinegar

1 Tbsp soy sauce

1 c chopped onion

5 garlic cloves

2 (28-ounce) cans whole tomatoes, drained

Cooking spray

3/4 c half-and-half

Cracked black pepper (optional)

Directions

Preheat oven to 500°.

Combine 1/2 c 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 c broth and half-and-half, and process until smooth. 

Garnish with cracked black pepper, if desired.

Note: I think the original recipe called for straining the soup, but I would never throw away little roasted bits of tomato! Also Sammy likes sour cream on his tomato soup. Is that weird?

© Deer One Publishing 2017