Cooking the vegetables at the high temperature of 500&deg; caramelizes their natural sugars and deepens their flavor; the liquid poured over them ensures they won't burn. Prepare the soup up to two days ahead; reheat over medium heat before serving.

Creamy Tomato-Balsamic Soup

less-sodium beef broth, divided

brown sugar

balsamic vinegar

soy sauce

onion

garlic

whole tomatoes, drained

Cooking spray

half-and-half

black pepper (optional)

Combine 1/2 cup 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&deg; for 50 minutes or until vegetables are lightly browned.


Place tomato mixture in a blender. Add remaining 1/2 cup broth and half-and-half, and process until smooth. Strain mixture through a sieve into a bowl; discard solids. Garnish with cracked black pepper, if desired.


Since we didn't make any travel plans and were going to be by ourselves this Christmas, we decided to make the meal extra special by doing four courses. I made this as the second and it was a huge hit, and I'll probably make it again very soon since it's such an easy recipe if you've got a decent blender. I did "mess it up" by buying diced tomatoes instead of whole (and obv wasn't gonna run back to the store) but 28 oz is 28 oz I guess? lol Either way, this soup turned out great. I personally didn't find the balsamic flavor overwhelming, but we're big balsamic lovers. I also chose to leave it chunky when I tasted a bite and decided I liked the texture, but the diced tomatoes may have had an impact there and the blender is pretty powerful. Thanks for a great recipe. Loved that it could be made in advance too since that saved me some time/stress on Christmas Day.

I've made this several times over the years and it is always a hit with the family.  The house smells amazing while the tomatoes are roasting too.  Using my immersion blender makes it super easy though when I make a double batch, I have to transfer the mixture to a pot vs just cooking a single batch right in the  same pot.  This time I had made a hearty homemade chicken stock over the weekend and used that instead of the beef broth.  Wonderful.  Definitely a keeper recipe.

This recipe was good, but nothing outstanding.  I thought it tasted a lot like Campbell's tomato soup but slightly sweeter, and for an hours wait time, I'm not sure it's worth the effort.  I think cheese cloth would be better to stain this through as well.  The soup is grainy after the blender and a sieve is not fine enough to remove the small solids.

Excellent with grilled cheese.  A good quality aged balsamic makes this soup even better.  Prep is easy --- put it together in a couple minutes, pop it in the oven for an hour and then a quick trip to the blender.   No need to strain it!  I always make a double batch - a single batch is only enough for dinner for two.    This has become a winter staple at my house.

Amazing rich flavors blended nicely together. I did not have half-and half, I used partly yoghurt and whipping cream. Next time I would double or triple the recipe immediately, the two of us finished the entire pot for dinner. I would try to use less balsamic vinegar next time.

This is a great dish! I made a few changes to it. I added a few pinches of applewood smoked sea salt. I roasted my tomatoes and added one Jalapeño during the roasting processes for flavor. I cut the balsamic to 1 tablespoon. I removed them before blending. I also added some fresh basil and corn starch to the consistency of bisque. I didn't strain it either for the texture. I also added some homemade cheese bread with fresh butter-garlic under the broiler which was equally amazing!!

I'm not a big fan of tomato soups  - exacerbate heartburn!   This was very tasty actually and I added some dried chili flakes which heated it up nicely.   This wasn't a typical acidic tomato soup and the balsamic vinegar and roasted veg gave a nice depth of flavour.   I would definitely make this again.

The house smells fantastic while the veggies are roasting!  I would cut down the vinegar slightly if serving this soup as a main component of a meal.  However, if served as a first course, it is perfect as is in the recommended serving size of 1/2 cup.  Intense flavor, easy to make.

This was decent.  I love balsamic vinegar but I found the flavor to be a little overwhelming in this.  Probably wouldn't make again

This was easy and awesome.  Baked the tomatoes and onions this morning and dropped it in my Vitamix, no need to strain with that machine as it grinds everything down.  Made a nice artisan bread with smoked provolone grilled cheese to go with it.

Amazing! Except if you intend on giving more than 1/2 cup servings you will definitely want to double or even triple this recipe - it makes a puny amount! The flavor is amazing though and I got 2 bowls out of it by adding a ton of milk in the end. The flavor was so intense that I could get away with it.

This soup was so delicious.  We had it with grilled cheese sandwiches for a weeknight dinner and it was great and so easy to make.  I will definitely make again.

I tried having this as a meal for dinner...the soup tasted really great but I am not a fan of tomato so could only have a cup to drink. I'll use it as an appetizer or have it with something else next time around.

This is AMAZING!  I am a die hard tomato soup lover and this recipe has just made it to the top of my list of favorite tomato soup recipes!  Not only that, it's very healthy, quck, and made with ingredients I usually always have in the house.  LOVE IT!  Can't wait to have the leftovers tomorrow.

Ok, I have to agree with most of the other 58 reviewers, this soup is outstanding!  I loved the flavor!  I also did not strain the soup after I pureed it.  I did use a Vita-Mix though and it purees it pretty smooth.  I will make this again and again.  I look forward to making it as a starter for a dinner party, rather than with a grilled cheese sandwich as a quick dinner.  It could certainly go either way.

Was a bit disappointed with this, however I think dropping the roasting time down to 40 mins instead of 50 may have helped.  I was surprised that it lacked flavor altogether, but I think it was because the liquid had all evaporated after the 50 mins of roasting.  Added a bunch of salt, pepper and italian seasoning, and more beef broth to thin it out...turned out ok...will try again, but with some adjustments, especially lessening the roasting time.

This soup was amazing. I also didn't strain because I liked the texture. I used 1 can whole tomatoes and 2- 16 oz cans fire roasted tomatos for greater depth of flavor. I had to add some more beef broth to thin it out a bit. I added some spanish smoked paprika for some more depth also. My boyfriend is in love with this soup! Will make many many times!

This was fantastic on a rainy spring night!  I did not have an onion, only had a shallot so I used that.  Also only had diced tomatoes and they did fine.  Smelled and tasted fantastic!  Served with grilled cheese.

Agree with everyone below -- so easy, so good.  Don't strain.  I used a chicken bouillon at the top and it was just fine.  Yum.

This was delicious! And surprising easy to make; I was able to pop everything in the oven and then get a bunch of work done while it cooked. I would definitely make this again and serve it to a dinner crowd instead of just myself for lunch!

I made this with two modifications.  1) Used one can of whole tomatoes (as directed), but the other one was diced fire roasted, because I had it on hand.  2) I replaced the half and half with whole milk to save some fat.
It was delicious!  Would be amazing with a grilled cheese, which is exactly what I will serve it with next time.

creamy tomato-balsamic soup

Servings: 2.5

Cost: $14.44 /serving

Author : Julie Grimes

Ingredients

Instructions

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