Tomato Balsamic Soup

Name: Tomato Balsamic Soup
Ingredients: 1 Tablespoon Extra Virgin Olive Oil; 1 whole Yellow Onion, Diced; 3 cloves Garlic, Minced; 1/2 teaspoons Kosher Salt; 1/4 teaspoons Black Pepper; 2 cans (28 Oz. Size) Whole Tomatoes In Their Juice; 1 whole Bay Leaf; 1 Tablespoon Brown Sugar; 2 cups Low Sodium Chicken Broth; 3 Tablespoons Balsamic Vinegar; For Garnish: Chopped Chives

11 ingredients

4 steps

Ingredients

1 Tablespoon Extra Virgin Olive Oil
1 whole Yellow Onion, Diced
3 cloves Garlic, Minced
1/2 teaspoons Kosher Salt
1/4 teaspoons Black Pepper
2 cans (28 Oz. Size) Whole Tomatoes In Their Juice
1 whole Bay Leaf
1 Tablespoon Brown Sugar
2 cups Low Sodium Chicken Broth
3 Tablespoons Balsamic Vinegar
For Garnish: Chopped Chives

Directions

1

Heat the olive oil in a large pot over medium high heat. Add the diced onion and saute until it softens, about 3-4 minutes. Add the minced garlic and cook it for another minute. Add the salt, pepper and the cans of whole tomatoes. Using a potato masher, mash the tomatoes until they are all broken up.
2

Add the bay leaf, brown sugar, and chicken broth and bring the mixture to a boil. Once the soup is boiling reduce the heat to medium low and simmer for 10 minutes. Remove the soup from the heat and pour half of it into a blender or food processor and process until smooth. Strain the pureed soup into another pot or bowl and repeat the process with the second half of the soup.
3

Return the strained soup to the pot and stir in the balsamic vinegar. Bring the soup to a simmer and cook for several more minutes. Serve the soup immediately topped with chives.
4

Adapted from the America's Test Kitchen TV Show Cookbook 2001-2011.