Tomato Balsamic Soup

I was also asked for the recipe for the tomato balsamic soup I made for dinner last night. Here it is:

Creamy Tomato Balsamic Soup

(originally from Pinch Of Yum, but currently AWOL…)


  • 2 cups beef broth
  • 3 tablespoons brown sugar
  • 6 tablespoons balsamic vinegar
  • 2 tablespoons soy sauce
  • 1 cup coarsely chopped onion
  • 8 garlic cloves
  • 4 (28-ounce) cans whole tomatoes, drained
  • 1 cup heavy cream
  • Cracked black pepper


  1. Combine 1 cup of broth, sugar, vinegar, and soy sauce in a small bowl.
  2. Place onion, garlic, and tomatoes in a 13 x 9-inch Pyrex dish coated with cooking spray.
  3. Pour broth mixture over tomato mixture.
  4. Place dish onto foil-lined cookie sheet and bake at 500°F for 50 minutes or until vegetables are lightly browned.
  5. Place contents of dish, including all juices, into soup pot (4 qt is sufficient).
  6. Add remaining 1 cup broth and cream, and process with stick blender until smooth. (You can use a conventional blender or food processor if that’s all you have; if you do, you probably want to strain any remaining solids out before serving.)
  7. Top with grated cheese and garnish with cracked black pepper to taste.