Creamy Tomato Soup

Servings 6 people


  • 1 1/2 cups low sodium vegetable broth divided
  • 1 1/2 tablespoons brown sugar
  • 1/4 cup balsamic vinegar
  • 1 1/2 tablespoons low sodium soy sauce
  • 1 1/2 cups chopped onion
  • 7 cloves garlic pressed
  • 84 ounces canned whole tomatoes drained
  • Olive oil
  • 1 cup half and half
  • Freshly ground black pepper to taste


  • Preheat oven to 500 degrees.
  • In a small bowl, combine 3/4 cup of broth, the brown sugar, vinegar and soy sauce. Place onion, garlic and tomatoes in a 9- x 13-inch METAL baking pan coated with a little olive oil (NEVER USE GLASSWARE FOR BAKING AT SUCH A HIGH TEMPERATURE!).
  • Pour broth mixture on top and bake for 50 minutes or until vegetables are lightly browned.
  • Transfer tomato mixture to a food processor or blender; add remaining broth and half and half; process until smooth.
  • Strain mixture through a sieve into a bowl; discard solids and season with pepper to taste.


SERVING SUGGESTION: Grilled cheese sandwiches and a big spinach salad.
VEGETARIAN: No changes necessary.
KOSHER: No changes necessary.
GLUTEN-FREE: Make sure broth, vinegar, soy sauce, and canned tomatoes are gluten-free.
NUTRITION: Per Serving: 174 Calories; 5g Fat; 9g Protein; 27g Carbohydrate; 6g Dietary Fiber; 15mg Cholesterol; 886mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 4 Vegetable; 0 Fruit; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates. Points: 5
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