Roasted Tomato Basil Balsamic Soup

Ingredient

1 c less-sodium beef broth, divided

1 tbsp brown sugar (optional when using DIVINO Classic)

3 tsp DIVINO Classic Balsamic vinegar

1 tbsp low-sodium soy sauce

1 cup coarsely chopped onion

5 garlic cloves

2 (28-ounce) cans whole tomatoes, drained

Cooking spray

¾ cup half-and-half

Cracked black pepper (optional)

Directions

Preheat oven to 500°F

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 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 and of course a drizzle of EVOO.