Tomato Soup

Name: Tomato Soup
Ingredients: 2 tablespoons olive oil; 1 cup onion, chopped; 14 cup celery, chopped; 1 leek, white and light green parts only, chopped; 3 cups chicken broth (see note in description) or 3 cups vegetable broth (see note in description); 12 cup sun-dried tomato, chopped; 3 (14 ounce) cans tomatoes, diced and undrained (see note in description); 1 (8 ounce) can tomato sauce (see not in description); 2 sprigs thyme or 2 teaspoons dried thyme; 1 cup 2% low-fat milk (I used skim milk); 2 tablespoons balsamic vinegar; pepper

12 ingredients

5 steps

Ingredients

2 tablespoons olive oil
1 cup onion, chopped
14 cup celery, chopped
1 leek, white and light green parts only, chopped
3 cups chicken broth (see note in description) or 3 cups vegetable broth (see note in description)
12 cup sun-dried tomato, chopped
3 (14 ounce) cans tomatoes, diced and undrained (see note in description)
1 (8 ounce) can tomato sauce (see not in description)
2 sprigs thyme or 2 teaspoons dried thyme
1 cup 2% low-fat milk (I used skim milk)
2 tablespoons balsamic vinegar
pepper

Directions

1

In a large saucepan over medium-low heat add oil to the pan and then add the vegetables (onion - leek) and saute until vegetables are soft (8-10 minutes).
2

Stir in next 5 ingredients (broth - thyme) and bring to a simmer and cook for 20 minutes.
3

Remove and discard thyme.
4

Puree soup with and immersion blender until smooth.
5

Add milk, vinegar and pepper and heat until hot.