I am inordinately proud of my son for a variety of reasons, but most recently because he made tomato soup. That might sound silly, but here’s what happened. He was sitting around thinking how nice it would be to have some delicious hot soup and he could have (a) called me and asked me to make it, (b) gotten takeout, or (c) bought a can of soup at the grocery. Instead, in a genius move, he went to the store, got a large can of tomatoes, raided the salad bar for onions, carrots, and celery and made his own tomato soup. I know he hasn’t cured cancer or instigated world peace, but I think it’s pretty cool when a 20-year-old young man makes a pot of soup to share with his friends on a chilly fall evening. Doesn’t that make the world seem like a better place?
So I ponied up and made some tomato soup for Sammy last night. I love this recipe because you roast the tomatos, garlic and onions in a high heat oven for a while and it smells so good - perfect for a rainy evening. I made grilled Brie cheese sandwiches to dip in the soup and that was a hit! Make this tonight and you’ll be glad you did.
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: Ithink 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?
