I’m not normally someone who rejoices when Friday arrives, but I’m making an exception today. This has felt like the longest week ever, and am I ever glad it’s over! Shane’s off work too which makes it even better. We’re heading out to run errands in a bit, including a stop at Trader Joe’s, where I’m really hoping to find Candy Cane Joe-Joe’s. They’re one of my favorite holiday treats and sadly the last time I was there they were completely sold out. The chocolate covered version was available but I like the plain ones better. What’s your favorite holiday find at TJ’s? Any can’t-miss items I need to know about??
The only downside to this little shopping expedition is that it’s freeeezing out! I’m such a cold weather wimp these days. The cold never used to phase me much but in the past few years I just can’t deal. I even went so far as to buy an electric blanket on a whim last week. We are loving it so much! It’s not that big but we both huddle under it when we watch tv at night, it’s my happy place π
I’m also relying on soup (and lots of it) to help me deal with the seeming arrival of winter. I already have a tomato soup recipe I love, but I couldn’t resist trying this new one because of the inclusion of balsamic vinegar. Tomatoes, onions and garlic are roasted in a mixture of balsamic vinegar, beef broth, brown sugar and soy sauce. The sugars in the veggies caramelize in the oven and the vinegar mixture reduces until it is thick and rich. It’s all pureed with a little more beef broth and some half-and-half and you’re ready to dig in! The soup has an amazing depth of flavor and the consistency was perfect – not too thick or thin.
This recipe couldn’t be easier, and soup is the perfect comfort food for the long winter ahead – especially if you make grilled cheese to serve on the side. This probably goes without saying, but if you don’t like balsamic vinegar this probably isn’t for you. The flavor definitely comes through, which is a very good thing if you’re as big a fan as I am!
Creamy Roasted Tomato-Balsamic Soup
from Cooking Light, October 2005
1 cup low-sodium beef broth, divided
1 tablespoon light brown sugar
3 tablespoons balsamic vinegar
1 tablespoon low-sodium soy sauce
1 cup coarsely chopped onion
5 garlic cloves, peeled
2 (28-oz) cans whole tomatoes, drained
3/4 cup half-and-half
heavy cream, basil and freshly ground black pepper (optional garnishes)
Preheat oven to 500 F. Spray a 13×9 baking pan with nonstick cooking spray (I used a metal pan since I wasn’t sure if Pyrex or other glass containers were safe to use at such high temperatures.)
In a measuring cup, whisk together 1/2 cup of the beef broth, the brown sugar, vinegar and soy sauce. Add the onion, garlic and tomatoes to the prepared pan then pour the broth mixture over them. Roast for 45-50 minutes, or until the vegetables are lightly browned (the liquid will have reduced and should be thickened).
Transfer the mixture in the pan to a blender or food processor. Add the remaining 1/2 cup of beef broth and the half-and-half. Process until smooth. At this point, you can go in one of two directions – eat the soup as is, or strain through a fine mesh strainer to remove the solids so the soup will have a smoother consistency. I strained it but it’s up to you π Garnish with a drizzle of cream, chopped basil and freshly ground black pepper, if desired.
The candy cane joe joes are my favorite at TJ’s! Hope you get a bunch of boxes and stock up! And this soup is like comfort in a bowl. I love that balsamic touch!
I love the sound of this soup! With a grilled cheese this would be my perfect lunch! And your little creamy hearts are just so cute!
Love this soup! The roasted tomatoes and balsamic must be a dream together!
I hear you on feeling cold! I have a fleece blanket on the couch (along with 2 cats!), an electric blanket on the bed, and an electric blanket in my car! Yes, my car- it plugs into the cigarette lighter!
I don’t have any favorite Trader Joe’s holiday treats because I don’t have one to know what they stock :-(. Boooo. I didn’t have time to go there when I passed through nashville or Knoxville last week. But this soup sounds awesome! Love that you have little swirly hearts in it too
This sounds delicious – I love balsamic in soups! I hear you on the candy cane joe joes – they were sold out the last time I went too. Maybe it was for the best since I go through them a little too quick…
“The flavor definitely comes through, which is a very good thing if you’re as big a fan as I am!” — I am a HUGE HUGE fan of it! I love it, so much. And I love homemade tomato soup, and creamy no less..fabulous!
I’m a really big fan of balsamic-roasted tomatoes. Brilliant to put them into a soup!
I love the flavor of balsamic vinegar so I’d love this!
Balsamic vinegar? Interesting! I love tomato soup, so I’ll have to give this version a try. Thanks for sharing the recipe!
Balsamic sound like a great addition to this!
I love this so much! I could use a bowl right now. And I’m totally jealous of your TJs trip – I wish we had one!
Hi Tracey, I made this last night and we loved it! I roasted the vegetables in much dutch oven, then used my immersion blender to puree the soup. I didn’t strain it, so I added a little more broth.
I hope you enjoyed your trip to TJ’s and are having a good weekend! I love the Peppermint Jojo’s. I also just bought some peppermint bark baking pieces there. On a non holiday item note, they have a great balsamic glaze. I know it’s something that is pretty quick to make on your own, but it is pretty inexpensive and really nice to have around.
This is awesome! Seriously I am usually not a big fan of tomato soup; it’s just too much tomato and not enough of anything else. But balsamic vinegar?? It’s gutsy and I like it π
Totally pinning this so I can keep warm this winter too!
Hey there,
Just found your blog. Was looking to make the salted caramel shortbread bars, (they were great!), then checked out the dark chocolate caramel cupcakes…will be making them soon. So thanks in advance for your recipes and reviews!
I wanted to make this soup for a vegetarian friend but was concerned about how much I’d lose on depth of flavor by subbing veggie broth for the beef broth. Any thoughts?
Thanks,
Shelley
@Shelley: Thanks for your kinds words! As for the soup, I’ve never tried with vegetarian broth so can’t say for sure, but I think it’ll be fine. With the roasted veggies and the balsamic vinegar I think there will still be plenty of flavor!
Thanks for reminding me about this soup! I have made a few times in the past and really enjoyed it. Looks wonderful.
There’s nothing like a bowl of soup on a cold winter day! Love the balsamic in this, and your heavy cream garnish is just gorgeous!
We have been on such a soup kick this winter. Love the flavors in this soup. I’m in for balsamic anything – almost π