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Creamy Tomato-Balsamic Soup

A rich and flavorful creamy tomato-balsamic soup, perfectly balanced in texture and flavor, ideal for comfort food lovers.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Appetizer, Main Course, Soup
Cuisine: American, Italian
Calories: 250
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 4 28-ounce cans cans whole tomatoes, drained
  • 1 cup beef broth
  • 1 cup half-and-half (or heavy cream) For a richer flavor
Flavor Enhancers
  • 3 tablespoons brown sugar
  • 6 tablespoons balsamic vinegar
  • 2 tablespoons soy sauce
Vegetables
  • 1 cup coarsely chopped onion
  • 8 cloves garlic Minced or crushed for better flavor infusion
To Serve
  • to taste cracked black pepper For garnish

Method
 

Preparation
  1. Preheat your oven to 500 degrees F (260 degrees C).
  2. Combine 1 cup of beef broth, brown sugar, balsamic vinegar, and soy sauce in a small bowl.
  3. Place the onions, garlic, and whole tomatoes in a 13 x 9-inch baking pan coated with cooking spray.
  4. Pour the broth mixture over the tomato mixture in the baking pan.
Roasting
  1. Bake in the preheated oven for 50 minutes or until vegetables are lightly browned.
Blending
  1. Transfer the roasted tomato mixture to a blender.
  2. Add the remaining 1 cup of beef broth and half-and-half, and process until smooth.
Finalizing
  1. Strain the mixture through a sieve into a bowl; discard solids.
  2. Garnish with cracked black pepper and serve with bread and cheese.

Notes

Standardize portions for even cooking. Check texture cues before finishing. Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for longer storage.