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If you’ve been around This Chick Cooks for a while, you’ve probably heard of the Secret Recipe Club, . If not, its a group of a bunch of food bloggers who secretly get assigned a blog to choose a recipe from and then on a set date there is a reveal party where you can check out all the yummy creations and see who made a recipe from your blog.
Some months are more inspiring than others. There are usually at least a few recipes that sound pretty good to make from any given blog, but this month Elizabeth from Food Ramblings really knocked my socks off! I wanted to make SO many things from her blog. But here are just a few of her yummy creations: coconut peanut butter no bakes, peanut butter banana muffins, risotto in a lemon cup
In the end I settled on her tomato balsamic soup that she got from It’s Good to Be the Cook. Locally grown tomatoes (grown in a green house) are starting to come into season already! This soup sounded just perfect as it is a minimal work maximal flavor combo. Just dump a bunch of ingredients in a pan and cook it in the oven. Then while its cooking you can go about other business and all you need to do to finish up is blend the soup and top it with some grated cheese and even a sprinkling of balsamic vinegar. An immersion blender is awesome for this kind of thing. For 30+ years I lived without an immersion blender and now that I finally got one I LOVE it. Makes blended soups so easy and I don’t have to cringe from putting hot soup in a plastic blender :)
Print Tomato Balsamic Soup
Ingredients
2 1/2 cups broth (chicken, vegetable or beef) 1/2 tbs rapadura or other sugar 3 tbs balsamic vinegar (optinonal: more for garnish) 1 tbs soy sauce 1 cup onion, chopped 2 tsp garlic, minced About 2 3/4 pounds tomatoes coarsely chopped or 3 14.5 oz cans diced tomatoes Optional Garnishes: Black Pepper, Balsamic Vinegar, Shredded CheeseInstructions
Preheat oven to 450. Mix 1 cup of broth, sugar, balsamic vinegar, soy sauce, onion, garlic and tomatoes in a 13x9 baking pan and bake at 450 for about 40 minutes. Stir in remaining broth and puree with an immersion or regular blender until desired texture is reached. If you use a standard blender, you will probably want to blend the soup in small batches. Add salt and pepper to taste and serve garnished with grated parmesan and a drizzle of balsamic vinegar.Schema/Recipe SEO Data Markup by ZipList Recipe Plugin2.2http://thischickcooks.net/2013/05/06/tomato-balsamic-soup/document.write('