Creamy Roasted Tomato Balsamic Soup

This soup was amazing, fun, unique, loved, and a definite do it again! Thank you Tracey's Culinary adventures for another stellar recipe, pictured below with Smitten Kitchen's Cauliflower fritters. 

Tracey's recipe can be found HERE, but it originated from Cooking Light.

Creamy Roasted Tomato-Balsamic Soup
from Cooking Light, October 2005

1 cup low-sodium beef broth, divided
1 tablespoon light brown sugar
3 tablespoons balsamic vinegar
1 tablespoon low-sodium soy sauce
1 cup coarsely chopped onion
5 garlic cloves, peeled
2 (28-oz) cans whole tomatoes, drained
3/4 cup half-and-half
heavy cream, basil and freshly ground black pepper (optional garnishes)

Preheat oven to 500 F. Spray a 13x9 baking pan with nonstick cooking spray (I used a metal pan since I wasn't sure if Pyrex or other glass containers were safe to use at such high temperatures.)

In a measuring cup, whisk together 1/2 cup of the beef broth, the brown sugar, vinegar and soy sauce. Add the onion, garlic and tomatoes to the prepared pan then pour the broth mixture over them. Roast for 45-50 minutes, or until the vegetables are lightly browned (the liquid will have reduced and should be thickened).

Transfer the mixture in the pan to a blender or food processor. Add the remaining 1/2 cup of beef broth and the half-and-half. Process until smooth. At this point, you can go in one of two directions - eat the soup as is, or strain through a fine mesh strainer to remove the solids so the soup will have a smoother consistency. I strained it but it's up to you :) Garnish with a drizzle of cream, chopped basil and freshly ground black pepper, if desired.

Tomato Soup with Cornmeal Dumplings

I found these recipes in this month's Hannaford fresh. I made the recipe without the Chipotle so that it was kid friendly - Pickle despises anything spicy.

Chipotle-Tomato Soup with Cornmeal Dumplings

Prep Time: 20 minutes
Cook Time: 15 minutes

Ingredients: Add ingredients to List

1 egg (Cornmeal Dumplings)

2 Tbsp. olive oil (Cornmeal Dumplings)

1/2 cup nonfat or low-fat buttermilk (Cornmeal Dumplings)

2 tsp. adobo sauce (from canned chipotles used to make the soup, found in the International aisle)(Cornmeal Dumplings)

1/2 cup frozen corn, thawed (Cornmeal Dumplings)

1 cup yellow cornmeal (fine or medium) (Cornmeal Dumplings)

1 1/4 cups all-purpose flour (Cornmeal Dumplings)

1 1/2 tsp. baking soda (Cornmeal Dumplings)

1/8 tsp. salt (Cornmeal Dumplings)

1 Tbsp. olive oil (Chipotle-Tomato Soup)

2 cloves garlic, minced (Chipotle-Tomato Soup)

3 (28 oz.) cans peeled whole plum tomatoes (Chipotle-Tomato Soup)

1/2 chipotle chili in adobo, plus 2 tsp. sauce (Chipotle-Tomato Soup)

1/4 tsp. freshly ground black pepper (Chipotle-Tomato Soup)

1/2 cup skim milk (Chipotle-Tomato Soup)

1/2 tsp. baking soda (Chipotle-Tomato Soup)

8 parsley sprigs (optional garnish)

directions:

1. Prepare the dumplings. In a medium bowl, whisk together egg, oil, buttermilk, and adobo sauce. Stir in corn.

 

2. In another medium bowl, stir together cornmeal, flour, baking soda, and salt. Add dry ingredients to wet mixture and gently stir until just combined. Set aside.

 

3. Fill a large pot halfway with water and bring to a boil over high heat.

 

4. While the water for dumplings comes to a boil, prepare the soup. In a large pot, heat oil over medium heat and add garlic. Saute just until fragrant, then stir in tomatoes (including juice), chipotle and adobo sauce, and black pepper. Using an immersion blender, puree mixture until smooth (or transfer mixture to a food processor or blender, puree, then return to the pot). Stir in milk and bring to a boil over high heat. Lower heat to keep warm while cooking dumplings.

 

5. When water for dumplings comes to a boil, make dumplings using 2 teaspoons - one to scoop the dough and the other to push the dough into the boiling water. Dumplings should be about the size of a golf ball - you should be able to make 18 to 22. Reduce heat to medium, so water is at a rolling boil; cover, and cook dumplings for 10 minutes. Do not overcrowd; cook in batches if needed. Dumplings are ready when they have about doubled in size and are slightly firm to the touch. Cut one in half - the center should be cooked through, not dense and doughy.

 

6. Use a slotted spoon to divide dumplings among 8 bowls. Stir baking soda into soup; then, ladle soup into the bowls and garnish with parsley sprigs if desired.

 

Source: Hannaford fresh Magazine, January - February 2013

 

Creamy Tomato-Balsamic Soup

I saw this recipe on Tracy's Culinary Adventures.
Tracy saw it in Cooking Light.
I forsee it in my belly sometime soon.
Oh Lordy this looks good!

Ingredients

• 1 cup less-sodium beef broth, divided
• 1 tablespoon brown sugar
• 3 tablespoons balsamic vinegar
• 1 tablespoon low-sodium 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 (optional)

Preparation

1. Preheat oven to 500°.
2. 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° for 50 minutes or until vegetables are lightly browned.
3. 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.

Julie Grimes, Cooking Light
OCTOBER 2005

Tomato Chickpea Soup - AKA Garbonzamato Soup

I am trying to pack in the low fat protein sources these days as well as put my new immersion blender to use thanks to my sister Mush! I had a little fun with the name for this one!

Ingredients

2 Tablespoons olive oil

2 cloves of garlic minced

1 teaspoon ground coriander

1/2 teaspoon cumin

1/2 teaspoon curry powder

salt and pepper to taste

1 15-ounce can chickpeas, drained and rinsed

1 15-ounce can crushed tomatoes 1 cup jarred roasted red peppers, drained and rinsed

3 cups chicken or vegetable stock

sour cream (optional)

Process

1. In a medium saucepan, heat oil over medium heat.
2. Slowly saute the garlic until golden.
3. Season the garlic with spices
4. Stir in chickpeas, tomatoes, and peppers and heat a bit.
5. Stir in the stock and bring to a simmer.
6. Cover for 5 minutes. Stir.
7. Heat for another 10 minutes stirring often.
8. Remove from heat and puree with immersion blender. (or else let cool and then work through blender in batches and return to pot).
9. Divide soup into bowls and serve with a dollop of sour cream if desired.

Cheddar Tomato Soup

I am proud to open up my section of soups, a long standing tradition for my family, with a vegetarian soup. I was a vegetarian for 15 years so you may notice I do not post a lot of meat dominated dishes. Tomato soup is my comfort soup, one that HiHo would make with accompanying grilled cheese sandwiches. I think this recipe rolls it all into one! I hope you enjoy this yummy comfort soup on a cold winter's night (maybe even with a grilled cheese).

Ingredients
1 small onion diced
1 large stalk celery diced
2 garlic cloves, minced
2 Tablespoons olive oil
1 large can (or 2 small) tomatoes
2 cups vegetable stock (in a pinch use chicken)
salt and pepper to taste
1.5 cups grated cheddar cheese (or more!!)
1/2 cup milk or cream (optional)

Process

1. In a medium saucepan, heat olive oil.
   
2. Add first three ingredients and saute until golden.
   
3. Add tomatoes and stir.
   
4. Slowly add the stock and stir.
   
5. As it heats season with salt and pepper.
   
6. Simmer for about 10 minutes allowing soup to heat and reduce just a bit.
   
7. Lower heat and stir in cheese.
   
8. When cheese has melted, if you would like a creamier soup, add the milk/cream.
9. Taste soup. Add more S and P if you wish or other seasonings of your choice. I often add some curry powder at this point.

Enjoy!