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If soup is too thick, add more beef broth.  Serve with Coeur d'Alene Cellars No. 6 Red.

1 cup less-sodium beef broth, divided
1 tablespoon brown sugar
3 tablespoons balsamic vinegar
1 tablespoon low-sodium soy sauce

5 garlic cloves
1 cup coarsely chopped onion
2 (28 ounce) cans whole tomatoes, drained
Cooking spray
3/4 cup half-and-half
Cracked black pepper (optional)

Preheat oven to 500 degrees.  Combine 1/2 cup of broth, sugar, vinegar, and soy sauce in a small bowl.  Place garlic, onion, and tomatoes in a 13 x 9-inch baking pan coated with cooking spray.  Pour broth mixture over tomato mixture.  Bake at 500 degrees for 50 minutes or until vegetables are lightly browned.  Stir twice while cooking.

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 (optional).  Garnish with cracked black pepper, if desired.  4 servings.  

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