Total Time
1hr
Prep 10 mins
Cook 50 mins

Another great recipe from Cooking Light. This was one of those meals I made over & over last winter (and I'm not a very big tomato soup fan). To get my toddler to eat it, I whipped up a cheese quesadilla and she dipped it into the soup.

Ingredients Nutrition

Directions

  1. Preheat oven to 500.
  2. Combine 1/2 cup broth, brown sugar, vinegar & soy sauce in small bowl.
  3. Place onion, garlic and tomoatoes in a baking pan. Pour above mixture over tomatoes & bake for 50 minutes.
  4. Place tomato mixture, remaining broth and half-and-half in blender (a little at a time) and blend until smooth. You could also use an immersion blender in a stock pot.
  5. If picky about lumps, strain mixture through sieve.
  6. Serve topped with fresh black pepper.

Reviews

(2)
Most Helpful

Just made this soup and it has to be the best Tomato soup I have ever had!! The Balsamic and Soy sauce compliant the flavor of the tomatos

Marcea Pfarner January 11, 2011

So good. My husband and I had some the next day with grilled ham and cheese paninis. This soup is the best tomato soup. And I don't like tomatoes!

NewNavyWife June 30, 2010

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