Cream of Three Tomato Soup

By Carolanne

Ingredients

• 2 Tbsp olive oil
• 1 onion, chopped
• 1 celery stalk, chopped
• 3 cups low-sodium chicken broth
• 1/2 cup chopped sun-dried tomatoes
• 3 (14-oz) cans diced tomatoes, undrained
• 1 (8-oz) can tomato sauce
• 2 thyme sprigs
• 1/2 cup half-and-half
• 2 Tbsp balsamic vinegar
• Salt and freshly ground black pepper, to taste
• Finely chopped parsley, for garnish (optional)

Details

Servings 6
Adapted from parade.com

Preparation

Step 1

Heat oil in a large saucepan over medium-high heat. Add onion and celery; sauté 5-7 minutes or until tender. Add broth, sun-dried tomatoes, diced tomatoes, tomato sauce and thyme. Bring to a simmer; cook 20 minutes. Discard thyme sprigs.

Transfer soup to a blender (or use an immersion blender in pan); puree until smooth. Return soup to pan. Stir in half-and-half, vinegar, salt and pepper. Cook 3 minutes or until heated through. Serve garnished with parsley, if desired.