Creamy Balsamic-Tomato Soup and Grilled Cheese Dippers

Am recovering from a bout with the stomach flu--hense the hiatus from saturday's post. Tonight we are having comfort food--I'll see what I can eat!

This is a tomato soup recipe I got from my dear friend Erika--originally from cooking light magazine.

Creamy Tomato-Balsamic Soup
Cooking the vegetables at the high temperature of 500° caramelizes their natural sugars and deepens their flavor; the liquid poured over them ensures they won't burn. Prepare the soup up to two days ahead; reheat over medium heat before serving.

11/2 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 1/2 cup half-and-half
Cracked black pepper (optional)

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 50 minutes or until vegetables are lightly browned. Transfer to a cuisinart and pulse once or twice, so soup is still chunky. Place tomato mixture in a soup pot. Add remaining 1 cupbroth and half-and-half. Garnish with cracked black pepper, if desired.

My secret for grilled cheese (and I have been told by one nephew--a grilled cheese connosieur, that mine are the best!) Butter both sides of the bread with softened butter--use colby cheese in the middle, and cook in more butter (melted) over medium heat so the bread crisps and the cheese melts. Cut into thin rectangles serve immediately with hot soup. Paradise in every bite!!