after the storm

after the storm
After the storm, this little one started to drink the rain gathered in the ribs of the fallen saguaro.

Sunday, November 7, 2010

we love soup...

I have a habit of tearing recipes out of magazines and putting them in a desk drawer to “try later”. They languish at the bottom of the drawer, never to be seen again. I finally needed to clean out my desk. I was determined to continue my purging of the unnecessary (goal for 2010, but obviously does not include important things like books, music, camera equipment and dishes). Many recipes were thrown out. I am so glad this wasn’t one of them. WB loves this soup. I love this soup. I must share. We make a lot of homemade soups but neither of us has tried tomato before. I am not sure why. Maybe it is because there is beef and barley, Manhattan clam chowder, albondigas, posole, tortilla soup – well, the list could go on and on. The weather turns cool and we are ready for soup. Actually WB could eat soup every single day, even during the heat of the summer. I first made this soup two weeks ago and the third batch is cooking right now. It is easy. It is cheap. It is fast. But most importantly, it really is good.
(I don’t know which magazine to attribute it to and for that, I apologize. It may be Cooking Light.)

Creamy Tomato Balsamic Soup

1 cup beef broth, divided
1 tablespoon brown sugar
3 tablespoons balsamic vinegar
1 tablespoon soy sauce
1 cup coarsely chopped onion
5 garlic cloves
2 (28 ounce) cans whole tomatoes, drained
cooking spray
3/4 cup half and half
cracked black pepper

Preheat oven to 500°.
Combine 1/2 cup broth, sugar, vinegar and soy sauce in a small bowl.
Place onion, garlic and tomatoes in a 13x9 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 (don’t worry if there are some dark spots – the flavor is still wonderful).
Place tomato mixture in a blender (I used a food processor).
Add remaining 1/2 cup broth and half and half and process until smooth.
Strain mixture through a sieve into a bowl; discard solids (I didn't do this).
Garnish with cracked black pepper, if desired.

Yield: 4 servings

First time, I added some homemade croutons. So good with a quesadilla on the side.


food for thought said...

omg this sounds delish with the balsamic... i may have to try this soon. i almost made tom soup today too, but too busy trying to cook my books for food for thought, i can't wait to have free choices again in 2011 when i won't have to cook every book i read!

i make several fantastic tom soups if you need more recipes, i roast my tomatoes with garlic and basil in the oven, you will think you have died and gone to heaven on these recipes... one recipe has orange topped with sour cream and mint, omg my taste buds are going wild just mentioning these...

with my bad knee my garden fell by the wayside this year, i always have iris available for sale, but this time of year they aren't that pretty... right now i have at least 12 varieties of rebloomers going too~

if you need a good tomato book try tomato rhapsody, i loved it!

Dawn-Hydrangea Home said...

Looks delicious! Thanks so much for the visit!

Sketchy said...

Mmmmm...I love soup weather! Best thing about Winter and second best thing about Fall, lol. I have a recipe pile too, although most of mine are printed off the internet. I cannot resist.

Carrie @ Dittle Dattle said...

Mum!!!! I must try this one. My family loves tomato soup. I just made a chicken noodle last night. Thanks for sharing :D

And thank you for stopping by and commenting on my blog. Your so sweet. ~Carrie