Wednesday, January 6, 2010

Creamy Tomato-Balsamic Soup With Parmesan Crisps

Do you like Campbell's tomato soup? Me too. But mostly because it's connected with some strong memories of growing up as a kid. Paired with a perfectly gooey grilled Velveeta cheese sandwich, Campbell's tomato soup was a staple in our home, especially during meatless Fridays. In recent years I've developed a taste for a different kind of tomato soup and have tried numerous recipes in an attempt to find that perfect tomato soup. I think I've finally found it.

This one is so easy to put together folks. The prep time is under ten minutes and then the oven does the rest of the work. While your veggies are slowly getting caramelized in the oven, you can be off watching your DVR of last night's Biggest Loser. (I have an early guess of who's going to win.)

Creamy Tomato-Balsamic Soup

1 cup beef broth, divided
1 TBSP Splenda or sugar
3 TBSP balsamic vinegar
1 TBSP reduced-sodium soy sauce
1 TBSP olive oil
5 garlic cloves
1 onion, coarsely chopped
2 (28 oz) cans whole peeled tomatoes, drained
1 (5 oz) can fat-free evaporated milk
salt and pepper

Preheat oven to 475 degrees. Spray 13x9 baking pan with cooking spray.

Whisk together 1/2 cup of the beef broth, Splenda, balsamic vinegar, soy sauce and olive oil.

Place garlic cloves, onion and tomatoes in baking pan and cover with the beef broth mixture. Season with salt and pepper.

Place pan in oven and bake for 45-50 minutes or until veggies are lightly browned.

Working in batches, transfer mixture to a blender, add remaining beef broth and blend until smooth. Return soup to heat and warm through. Stir in evaporated milk. Serve with parmesan crisps (optional, recipe following)

To make parmesan crisps:

Preheat oven to 350 degrees and line a baking sheet with a Silpat or parchment paper. Grate about a cup of parmesan cheese. Place about 2 TBSP of cheese in piles three inches apart on the baking sheet. Bake in oven for 5-6 minutes until melted and bubbly. Let cool before removing from baking sheet.


Moogie said...

Mags, this looks truly delicious.

Haden News said...

This sounds so good and easy too! I love soup on cold nights!!

Karen said...

I think balsamic vinegar goes so well with tomatoes. I bet this is great and the parmesan crisps make it look fancy!

Frieda said...

Yummy! After I made Ina Gartens fresh creamy tomato basil soup, I never went back ~ thanks for giving me another alternative!

Jen @ My Kitchen Addiction said...

Yum! I love tomato soup... and with Balsamic vinegar? Perfect! Beautiful picture with the parmesan crisp on top.

Jane said...

Hi Mags,

This looks and sounds really, really good. Question: Did you blanch your tomatoes before putting them in the oven? I thought from the photo that maybe you did but couldn't tell for sure.

:) Jane

June said...

Wow Mags, you've been holding out on me. This looks delicious!

Susan @ SGCC said...

I'm a sucker for tomato soup, and this one looks wonderful! The Parmesan crisps are a really nice touch.

stephchows said...

I'm not normally a tomato soup fan... but you make this one look so good!!

Linda said...

I had Campbells tomato soup in my thermos in grade school! I loved it! And only it! The rest were terrible(and still are!)

The recipe looks really good! And a good one to make on these unusually cold days we're having!

Mags said...

Thanks for all the comments you guys! This soup really was flavorful.

Jane: I used canned whole peeled tomatoes and I just drained them and dumped them. Easy, easy!

Cathy (breadexperience) said...

Yummy! I've been wanting to make some tomato soup. This looks easy and tasty. Thanks for sharing!

A Year on the Grill said...

so painfully cold here now, and I have to shovel our fresh ten inches of snow...

would love this when i am done

All Our Fingers in the Pie said...

We must be the same age! Campbells tomato soup and grilled cheese was the ultimate. I love finding new tomato soup recipes. Thank you for checking out my blog.

Shenandoah bed and breakfast said...

WOW this is my favorite, I have made it and it was outstanding test! I've made many a tomato soup/bisque from scratch and this one was right up there with the best. We both love it, so the sweetness was definitely appreciated. I also served it with thick grilled cheese sandwiches! Thanks for a good recipe.

Best Regards,

George Gaston said...

Mags, I am so glad you stopped by my blog, because it lead me here. I love the "grown-up" twist you have given to tomato soup.

I look forward to browsing through your creative culinary posts.

Sweet and Savory said...

We are so into soups, these days and my hubby has been calling for tomato and more tomato. This is a good one for him and for me.