Creamy tomato-balsamic soup

I LOVE tomato soup.  If it's on the menu, chances are I'm ordering it.  I get it to-go from Panera at least once a week, I've made several delicious versions at home (here, here and here for example), and now I'm adding this creamy tomato-balsamic soup from Cooking Light to the list.  The preparation of this recipe is pretty unique- you pour a broth mixture over the vegetables and then roast them in a very hot oven to get all that browned caramelly goodness.  This one is a keeper!

CREAMY TOMATO-BALSAMIC SOUP

Yield: 4 servings

Ingredients:

1 cup less-sodium beef broth, divided 

1 tablespoon brown sugar

3 tablespoons balsamic vinegar

1 tablespoon low-sodium soy sauce

1 cup coarsely chopped onion 

5 garlic cloves

2 (28-ounce) cans whole tomatoes, drained

Cooking spray 

1/2 cup half-and-half

Cracked black pepper and salt to taste

Instructions:

Preheat oven to 500°.

Combine 1/2 cup of broth, sugar, vinegar, and soy sauce in a small bowl. Place onion, garlic, and tomatoes in a 13 x 9-inch baking pan coated with cooking spray. Pour broth mixture over tomato mixture. Bake at 500° for 40 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. Garnish with cracked black pepper.