Categories: Soup

Ingredients

• 1 Tablespoon olive oil
• 1 cup chopped onion
• 1/2 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 oz) can diced tomatoes, undrained
• 1 (8 oz) can tomato sauce
• 2 sprigs fresh thyme
• 1 cup milk
• 2 Tablespoons balsamic vinegar
• Freshly ground black pepper

Directions

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.

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

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