Creamy Tomato-Balsamic Soup

1 cup low sodium beef broth, divided

1 Tbsp. brown sugar

3 Tbsp. balsamic vinegar

1 Tbsp. low sodium soy sauce

1 cup coarsely chopped onion

5 garlic cloves

2 (28-oz) cans whole tomatoes, drained

Non-stick cooking spray

¾ cup half-and-half

Cracked black pepper (optional)

Preheat oven to 500 degrees. Combine ½ cup of broth, sugar, vinegar, and soy sauce in a small bowl. Place onion, garlic, and tomatoes in a 13x9-inch baking pan coated with cooking spray. Pour broth mixture over tomato mixture. Bake at 500 degrees for 50 minutes or until vegetables are lightly browned. Place tomato mixture in a blender or food processor. Add remaining ½ cup broth and half-and-half, and process until smooth. Strain (if desired) through a sieve into a bowl. Discard solids. Garnish with cracked black pepper.