Three-Tomato Soup

By dizzybetts

Ingredients

• 2 tablespoons olive oil
• 1 cup chopped onion
• 1/4 cup chopped celery
• 1 leek, white and light green parts only, chopped
• 3 cups reduced-sodium chicken broth
• 1/2 cup chopped sun-dried tomatoes
• 3 (14-ounce) cans diced tomatoes, undrained
• 1 (8-ounce) can tomato sauce
• 2 sprigs fresh thyme
• 1 cup 2 percent reduced-fat milk
• 2 tablespoons balsamic vinegar
• Freshly ground black pepper

Details

Servings 6
Adapted from americanprofile.com

Preparation

Step 1

Instructions

Heat olive oil in a large saucepan over medium-low heat. Add onion, celery and leek and sauté until soft, about 8 minutes. Add chicken broth, sun-dried tomatoes, diced tomatoes, tomato sauce and thyme. Bring to a simmer and cook 20 minutes.

Remove thyme stems; discard. Purée soup in a blender until smooth. Return soup to pan and stir in milk, vinegar and pepper. Cook until thoroughly heated.

Recipe by Chef Jon Ashton.