Three-Tomato Soup
By á-7912
If you like your tomato soup on the sweet side, add a teaspoon or two of honey.
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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
Details
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. Puree soup in a blender until smooth. Return soup to pan and stir in milk, vinegar and pepper. Cook until thoroughly heated. Serves 6.
Per serving: 160 cal, 6gfat, 5mg chol., 6g prot., 22g carbs., 3 g fiber, 1070 mg sodium.
(They used an immersion blender set at a low speed, so it wasn’t perfectly smooth.)
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