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?