Roasted Tomato Soup

I am coming up on a soup party, and I recently tested some of my favorite soups to see which one I would make. Although it is a basic soup staple, my tomato soup is pretty authentic and incredibly tasty.

I found this recipe in Cooking Light. The one thing about this recipe that is a must is a submersion blender. This hand-held blender is ideal for making soups and individual smoothies.

The best way to make this soup is to roast your vegetables, but you can more easily cook your tomatoes in a soup pot to save time, if needed.

Roasted Tomato Soup

garlic bulb

2 cans (28 oz each) whole tomatoes

1 white or yellow onion, chopped

1 cup vegetable broth, preferably Organic Hearty

1 tbsp brown sugar (optional)

1 tbsp soy sauce

1/4 cup balsamic vinegarette

1 cup unsweetened soy milk

Preheat oven to 450 degrees. Drain canned tomatoes but reserve liquid. Layer tomatoes in a rimmed baking pan with chopped onion and garlic cloves (about 5 cloves - do not peel). Bake for 30 minutes, checking every ten minutes. Remove tomatoes once they start to brown.

The garlic cloves should be easy to peel once roasted. Be sure to retrieve all the ones you baked before adding the mixture to a soup pot. Stir in broth, soy sauce and vinegarette. If you are sensitive to acidic fruits and vegetables, like tomatoes, add brown sugar to mild the taste. I typically do not add the sugar.

Using a submersion blender, blend soup until smooth. Add soy milk and continue to blend soup. If needed, add more broth, soy milk or reserved tomato juices.

The vinegarette and soy sauce add enough herbs and sodium to season this soup perfectly. However, Italian herbs or other vegetables, such as shredded carrot or minced pepper, can add to this soup even more.