Soup Swap: October

Welcome to Soup Swap: October Edition! Here in New York the weather has certainly changed since the last swap. The leaves were at peek coloring this past weekend and the days have become a lot shorter. I have enjoyed the soup recipes from the last swap and I am certainly looking forward to new recipes from this swap!
Yesterday I made up a batch of Creamy Tomato-Balsamic Soup. The recipe comes from an old Cooking Light magazine and I really love the recipe. The balsamic adds a little kick to the soup-it certainly isn't condensed soup from a can!

Creamy Tomato-Balsamic Soup
1 c. vegetable stock
1 T. brown sugar
3 T. balsamic vinegar
1 T. low-sodium soy sauce
1 coarsely chopped onion
5 garlic cloves
2 (28 oz.) cans of diced tomatoes, drained
1/4 c. light half-and-half
salt and pepper to taste

1. Preheat the oven to 500 degrees
2. Combine stock, sugar, vinegar, and soy sauce in a bowl. Put the onion, garlic, and tomatoes in a 13 X 9 baking pan. Pour the stock mixture on top and bake for 50 minutes or until the tomatoes are lightly browned.
3. Get out the boat motor or food processor and blend the soup. Slowly add the cream and mix until smooth. Strain if you want. Add salt and pepper. Add oyster crackers if you want.