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Roasted Balsamic Tomato Soup
From Peace Meals
2 cups beef broth, divided
2 Tablespoons loosely packed brown sugar
6 Tablespoons Balsamic vinegar
2 Tablespoons soy sauce
2 cups chopped onions
8 garlic cloves, whole
4 28-ounce canned whole tomatoes, drained
1½ cups half-and-half
Freshly ground pepper
Fresh basil chiffonade
Note:
Look for good quality canned Italian tomatoes; diced can be substituted for whole, but crushed do not have the same full flavor.
Preheat the oven to 500°F. Combine one cup of the broth, the sugar, vinegar and soy sauce in a small bowl. Lightly oil two 9-by-13-inch baking dishes. Divide the onions, garlic and tomatoes between the prepared dishes. Pour the broth mixture evenly over the tomatoes and bake for 50 minutes or until lightly browned. Pour the remaining cup of broth and half-and-half over the toasted tomatoes, dividing equally between the dishes. Allow to cool slightly. Working in batches, puree the tomato mixture in a blender until smooth. Strain the mixture through a sieve into a stockpot, discarding the solids. Heat gently over medium. Finish with pepper and basil. Serves 8.
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