Three-Tomato Soup

By Hklbrries

If you like your tomato soup on the sweet side, add a teaspoon or two of honey.

Spending a day in the kitchen with your kids is so much fun. And now that it's October, soup is on my mind. Here's my favorite quick tomato soup that starts with a can of tomatoes. I like to add some sun-dried tomatoes, too, but if you don't have any, no worries. Add a grilled cheese and you'll have dinner.


Tips from the Test Kitchen
Beautiful color! Wow! I’ll never be able to look Campbell’s in the face again! Very rich, satisfying, sophisticated taste without the sodium of the canned version. I used an immersion blender set at a low speed, so it wasn’t perfectly smooth – which is just the way I like it. Any recipe that requires pouring a hot liquid from one vessel to another can’t qualify as “easy”—but it’s awfully close. — Relish Reader/Tester Linda Masse

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 sun-dried tomatoes, chopped
• 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

Preparation

Step 1

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.

Nutrition Information:
Per serving
160 calories,
6 g fat
5 mg cholesterol
6 g protein
22 g carbohydrates
3 g fiber
1070 mg sodium