It is definitely soup weather here in Virginia and I couldn't be happier about it. After a blazing hot summer, it's nice to have some relief in the cool fall weather and actually want to eat soup again. It's been cold and damp here over the past couple of days, and I've started looking pulling out some favorite soup recipes to make during the week. Now that I'm outside numerous times a day with with our new puppy, coming inside to a warming bowl of soup sounds like the perfect thing.
This recipe for Creamy Tomato-Balsamic Soup is one of my favorite easy weeknight recipes. It really checks all of the boxes for me-- delicious, easy, Weight-Watchers friendly, and uses pantry staples for ingredients. Can you get better than that? Because this soup uses canned whole tomatoes, it's easy to make this soup all year round without having to wait for tomato season. The tomatoes roast with onions and garlic and a balsamic vinegar dressing until they are lightly browned which brings out a rich and slightly sweet flavor. The roasting process really takes away any of that bitter aftertaste that you sometimes get with tomatoes-- you never knew canned tomatoes could taste so luxurious!
I love to make this soup with my favorite Parmesan-peppercorn biscuits that you see in the pictures. I'll be sharing the recipe for these later in the week. My husband is a particular fan of these and they couldn't be easier to whip up, which is great for weeknight dinners. There is nothing better with a bowl of creamy tomato soup than these hot cheesy peppery biscuits. Of course, this soup would also be great with a grilled cheese sandwich (you can't get more comforting than that combo) or a nice side salad if you want to keep this Weight-Watchers friendly.
Creamy Tomato-Balsamic Soup
Yields: 4 Servings
1 cup less-sodium beef broth, divided
1 tbs. brown sugar
3 tbs. balsamic vinegar
1 tbs. low-sodium soy sauce
1 cup coarsely chopped onion
5 garlic cloves
2 (28-ounce) cans whole tomatoes, drained
3/4 cup half and half
Cracked black pepper (optional)
Preheat oven to 500 degrees F.
Combine 1/2 cup of broth, sugar, vinegar, and soy sauce in a small bowl. Place onion, garlic, and tomatoes in a 9x13 inch baking pan coated with cooking spray. Pour broth mixture over tomato mixture. Bake at 500 degrees F. for 40-50 minutes or until vegetables are lightly browned.
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.
Recipe from Cooking Light
Weight Watcher's Point's Plus Value: 1/2 cup= 3 Points Plus: (1/2 cup= 4.7g fat, 14.9g carbs, 1.7g fiber, 3.8g protein)